Beef skewers with ginger dipping sauce
Low Fat No Fat Asian Cooking
Beef skewers with ginger dipping sauce


350 g (12 oz) sirloin steak, cut 3 cm (1¼ inch) thick, trimmed of fat
3 yellow capsicums (bell peppers), cut into small triangles
4 spring onions (scallions), cut into 8 cm (3¼ inch) lengths

½ cup (125 ml) rice vinegar
½ cup (60 g) finely chopped red capsicum (bell pepper)
2 tablespoons caster (superfine) sugar
1 tablespoon chopped Asian shallots or red onion
1½ teaspoons grated fresh ginger
1½ teaspoons chilli sauce
½ teaspoon finely grated lemon zest


  1. Soak 24 wooden skewers in water for 30 minutes to prevent them from burning during cooking.
  2. Freeze the steak for 20 minutes.
  3. To make the ginger dipping sauce, mix together all of the ingredients in a small serving bowl and set aside.
  4. Blanch the capsicums in a saucepan of boiling water for 1 minute.
  5. Drain, then rinse with cold water and pat dry with paper towels.
  6. Toss in a bowl with 2 tablespoons of the dipping sauce.
  7. Preheat a barbecue chargrill plate or a grill (broiler) to high. Slice the steak into 24 very thin strips, then thread a steak strip, a capsicum triangle and a piece of spring onion onto each skewer, twisting the meat round the vegetables.
  8. Grill for 3–5 minutes on each side, or until cooked through.
  9. Serve immediately, with the dipping sauce passed separately.

Each serving (4 skewers) provides590 kJ, 141 kcal, 13 g protein, 4 g fat (2 g saturated fat), 9 g carbohydrate (9 g sugars), <1 g fibre, 51 mg sodium.

Serves 6 (makes 24)
Preparation: 25 minutes, plus 30 minutes soaking
Cooking: 15 minutes



Low Fat No Fat Asian Cooking

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