Asian herb, chilli & bean salad with beef skewers

Prep 30 mins | Cook 10 mins | Serves 4

You’ll need 12 x metal skewers for this recipe, alternatively use soaked bamboo skewers.

800g thick-cut beef rump steaks, trimmed and cut into 4-5cm pieces
2 tbs olive oil
3 garlic cloves, crushed
steamed jasmine rice, to serve
Chill, herb & green bean salad:
250g green beans, trimmed
½ small red onion, cut into very thin wedges
1 long red chilli, deseeded and thinly sliced
1 cup Thai basil leaves
½ cup small mint leaves
1 cup coriander leaves

Step 1 Thread beef onto 12 metal skewers. Combine oil and garlic in a small bowl. Brush beef on all sides to coat with garlic mixture. Set aside.

Step 2 To make the salad, plunge beans into a frying pan of boiling water, cook for 1-2 minutes until just crisp. Refresh in cold water, drain and pat dry with paper towel. Combine beans and remaining salad ingredients in a large bowl.

Step 3 To make the dressing, combine all ingredients in a screw-top jar. Set aside.

Step 4 Preheat a char-grill pan or barbecue grill over high heat. Add beef skewers and cook for 8-10 minutes, turning every 2 minutes, (for medium) or cook to your liking. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes.

Step 5 Drizzle salad with the chilli jam dressing and gently toss to combine. Serve with beef skewers and steamed jasmine rice.

Good for you ... Green Beans

Provide some iron, which is especially useful for choose a vegetarian diet. Iron is needed for making red blood cells, which carry oxygen throughout the body. The vitamin C in beans also helps the absorption of iron.

Beans are also a good source of folate, one of the B vitamins that is important for growth and development in children and for normal blood formation at all ages.