800 g beef skirt steak (see tips)
⅓ cup reduced-salt soy sauce
1 tbsp tomato sauce
2 tbsp Shaoxing rice wine
1 tbsp caster sugar
2 cloves garlic, crushed
1 tbsp finely chopped ginger
2 tsp sambal oelek
2 tbsp olive oil
micro herbs, to serve
- Put steak in freezer for 2 hours or until semi-frozen (this makes it easier to slice thinly). Meanwhile, combine soy, tomato sauce, rice wine, sugar, garlic, ginger and sambal oelek in a large glass bowl. Set aside.
- Cut steak, against the grain, into ½ cm-thick slices. Add to marinade and stir to combine. Cover and refrigerate for 1 hour.
- Soak about 36 x 20cm wooden skewers in cold water for 15 minutes. Thread meat onto 1 skewer. Thread another skewer at an angle through meat to secure wider pieces. Repeat until all meat has been threaded onto skewers.
- Heat oil on a barbecue or char-grill plate over a medium-high heat. Cook skewers, in 2 batches, for 1½-2 minutes each side or until charred all over. Serve on a platter, and sprinkle with micro herbs.