Wagyu Beef Skewers with Nahm Jim Dressing
Prep time: 10 to 15 minutes
Cooking time: 4 minutes plus resting time
Serves: 2
Ingredients:
-
2 garlic cloves
-
1 long red chilli, cut into 1cm pieces, plus extra finely sliced to serve
-
7 coriander roots, washed well
-
Coriander leaves, to serve
-
3 tbsp palm sugar, grated
-
Juice of 2 limes
-
2½ tbsp fish sauce
- 500g Darling Downs Wagyu rib eye steak, cut into 3cm cubes, at
-
room temperature
-
Salt and pepper, to season
- Skewers (metal, or soaked bamboo)
Method:
-
To make the Nahm Jin Dressing: Pound the garlic, chilli and coriander roots in a mortar and pestle for 2-3 minutes until a coarse paste forms.
-
Add the palm sugar and pound until dissolved and well combined.
-
Stir through the lime juice and fish sauce. Taste for balance: sweet, salty, sour, with a gentle heat. Set aside.
-
Thread 2 to 3 beef cubes onto each skewer. Season with salt and pepper.
-
Heat a frying pan over high heat until very hot. Cook the skewers for 1 minute per side until browned, keeping the centre medium-rare (cook slightly longer if preferred).
-
Rest the skewers for 10 minutes.
-
Serve drizzled with the Nahm Jim Dressing and garnish with extra sliced chilli and coriander leaves.
