Method:
Cut 750g lean rump steak into thin strips, 15cm long and thread the slices onto skewers. Combine ½ cup (125ml) soy sauce, ½ cup (125ml) sherry or sake, 1 crushed clove garlic and 1 teaspoon each ground ginger and sugar. Place the steak in a shallow non-metallic dish and marinate it for at least 1 hour in the refrigerator. Drain and place the skewers on a preheated, oiled grill tray or barbecue flatplate and cook for 3-4 minutes each side.
Nutrition per kebab:
Protein 10g
Fat 1g
Carbohydrate 1g
Dietary Fibre 0g
Cholesterol 20mg
195 kj (45 cal)
0 comments
Post a Comment