Australian Barbecued Chilli and Sesame Beef
What's the big idea?
Great example of Australian "fusion" food, this has a decidedly Malaysian influence without being authentically Malaysian.
This recipe is best started a couple of hours before, to allow for marination.
If you can't get hold of
Sambal Oelek, which is a Malaysian condiment, make your own by mixing finely chopped red chillies, salt and vinegar in a ratio of 4:1:1 by volume.
But the real stuff is well worth searching out - it's one of my personal favourite ingredients!
Serve with boiled rice and
barbecued corn-on-the-cob, or a crispy salad with spinach leaves, shredded red cabbage and spring onions.
Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 2 tablespoons sesame seeds
- 2 cloves garlic, crushed
- 3 tablespoons soy sauce
- 2 tablespoons caster sugar
- 3 tablespoons white wine vinegar
- 2 tablespoons vegetable oil
- 2 teaspoons Sambal Oelek
- 1½lbs thick steak of your choice, sliced thinly
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What To Do
 Dry fry the sesame seeds in a non-stick frying pan over a low heat until toasted.
Grind with a mortar and pestle to break up the seeds.
Mix the seasame seeds with the garlic, sambal oelek, soy sauce, sugar, vinegar and oil.
Place the beef strips in a suitably sized bowl, and pour over the marinade. Mix well.
Leave to marinate for a couple of hours.
When you are ready to start cooking, heat the barbecue.
Cook the beef strips on the barbecue for
1-2 minutes each side, depending on thickness, until just cooked.
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