Make these ribbon beef skewers, then check out our beef kofta, beef kebabs and more BBQ skewer recipes.


soy sauce
  • sesame oil
  • rice vinegar
  • 1 clove garlic
, crushed
  • chilli flakes
  • 200g thin cut surloin, trimmed of all fat
  • 1 small cucumber, seeded and chopped
  • 50g radishes, trimmed
  • cooked rice noodles, to serve
  • toasted sesame seeds, to serve
  • coriander leaves, to serve


  • STEP 1

    Mix 1 tsp each of soy, sesame oil and rice vinegar, add half the garlic and a pinch of chilli flakes. Cut the steak into 3cm-long strips, against the grain of the meat. Add to a dish in a single layer, then pour over the marinade and leave for at least 30 minutes.

  • STEP 2

    Bash the cucumber pieces with the side of a cleaver or large knife, to break the skins and flatten them a little. Sit them in a sieve over a bowl or sink and sprinkle over ½ tsp salt. Leave to drain for 20 minutes.

  • STEP 3

    Cut the radishes into small matchsticks or slices and pour over 2 tbsp rice vinegar and a pinch of salt

  • STEP 4

    Rinse the cucumber well in cold water and pat dry with kitchen paper. Toss in a bowl with ½ tsp sesame oil, the remaining garlic, ½ tsp soy sauce and another pinch of chilli flakes.

  • STEP 5

    Remove the steak from the marinade and thread onto skewers in a concertina. Heat a grill pan to hot and sear the steak for 2 minutes on each side until lightly charred.

  • STEP 6

    Serve the skewers with some rice noodles, smashed cucumber and pickled radish. Scatter with sesame seeds and coriander.

Cook's note: If you can’t get thin-cut sirloin, buy a thin steak and bash it out between two sheets of clingfilm to an even thickness of around ½ cm.


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