Ingredients:

500g rump steak sliced thinly on the diagonal
16 bamboo skewers
vegetable oil for brushing
lettuce leaves to serve
Thai basil to serve
kimchi to serve

Marinade:

¼ cup sliced spring onion (scallions)
3 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp gochujang
1 tbsp honey
1 tbsp finely grated ginger
2 garlic cloves, finely grated grated

Dipping sauce:

3 tbsp miso paste
2 tbsp gochujang
2 tbsp sesame oil
2 tsp honey
2 tsp sesame seeds
½ garlic clove, finely grated
1 tbsp finely sliced spring onion (scallions)
2 tbsp water (optional)
sea salt to taste

Borrowed from Marion Grasby at Marion's Kitchen

Serves: 4
Preparation time: 30 minutes

Method:

Mix the marinade ingredients in a large bowl. Add the steak slices and mix well. Thread the slices onto the skewers. Set aside while you prepare everything else (you can also leave these to marinate for 2-3 hours).

In the meantime, for the dipping sauce, whisk together all the ingredients except the water and salt. If the mixture is too thick, add the water. And also season to taste with salt. Set aside until ready to serve.

Heat a barbecue hot plate or a large frying pan over high heat. Brush with oil. Cook the skewers for 2-3 minutes each side or until charred at the edges and just cooked through. Pile onto a serve plate and serve with the lettuce, basil, kimchi and dipping sauce.

Contributor: Cam