Chilli & Kaffir Lime Beef Skewers

By Donna Hay

Chilli & Kaffir Lime Beef Skewers
For an easy barbecued meal skewer chunks of rump steak marinated with chilli, fish sauce, lime juice, peanut oil and basil and sear quickly on the grill.

Serves 4

1 small red chilli, chopped

1 tbsp fish sauce

2 tbsp lime juice

¼ cup peanut oil

700g rump steak, cut into pieces

6 kaffir lime leaves

basil leaves, to serve


150g dried rice vermicelli noodles

¼ cup coriander leaves

100g snow peas, sliced and blanched

1 Place the chilli, fish sauce, lime juice and peanut oil into a bowl and stir to combine. Place the steak in a bowl, pour over half the lime marinade and toss to coat. Refrigerate for 30 minutes.

2 To make the noodle salad, place the noodles in a bowl, cover with boiling water and soak for 6-8 minutes or until tender. Drain and rinse under cold water. Place the noodles, coriander, snow peas and reserved marinade in a bowl and toss to combine.

3 Heat a chargrill pan or barbecue over high heat. Thread the steak and lime leaves onto skewers and chargrill or barbecue for 3-4 minutes each side or until cooked to your liking.

4 Divide the noodle salad among plates, sprinkle with the basil leaves and serve with the skewers.



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