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Ribbon beef skewers with radish pickles and smashed cucumber

Published: November 18, 2016 at 5:16 PM

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Serves 2

Easy

Total time: 45 mins

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A perfect quick and easy healthy dinner idea for two, these chargrilled sirloin steak skewers with spicy smashed cucumbers are low calorie but high in protein

High protein

Low calorie

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

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal168

  low

• fat7.8g

• saturates2.5g

• carbs3.4g

• sugars3g

• fibre1.2g

• protein20.4g

  high

• salt1.3g

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Method

• 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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