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  • 500-750 g rump steak or scotch fillet steak
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp minced chilli
  • 2 Tbsp dark soy sauce
  • 2 Tbsp oyster sauce

  • Peanut Dip
  • ½ cup Eta Smooth Peanut Butter
  • 2 Tbsp dark soy sauce
  • ½ cup hot water

  • Yoghurt Chilli Dipping Sauce
  • ¼ cup non fat plain yoghurt
  • ¼ cup Wattie's Bit on the Side Sweet Chilli Sauce
  • 2 Tbsp chopped fresh mint


1. Cut the beef steak into large 3cm cubes and place in a resealable bag with the garlic, ginger, chill, dark soy sauce and oyster sauce. Seal the bag and toss to coat evenly. Refrigerate for 1 hour or up to 1 day.

2. Thread onto 6 bamboo skewers and barbecue over a moderately high heat for about 6-8 minutes until the meat is well browned but still moist.

3. Serve with salad accompanied with one or both sauces.

Peanut Dip

1. Mix the ETA Peanut Butter, dark soy sauce and hot water.

Yoghurt Chilli Dipping Sauce

1. Mix the yoghurt, Wattie's Bit on the Side Sweet Chilli Sauce and mint together.

Rate and Review

5 Ratings Asian Beef Kebabs

Reviews (5)

Joanna's Rating
Taralea's Review | Rating

So yummy, i also add mushrooms and onions and put into pita pockets with a salad and yoghurt sauce.

renae's Rating
Michelle Davies's Review | Rating

These are easy and have a fantastic flavour even though I only marinated the steak for 1 1/2 hours. I did add a bit of chilli to the peanut sauce and added onion and cherry tomatoes to the kebabs.

Christine Meads's Rating