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. Either rice or noodles
go well with this.
Here's the list of what you need:
What To Do
- 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
- 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