Rump Steak Kebabs

Ingredients

3/4 cup fresh orange juice
2 tbsp tomato paste
2 tbsp soy sauce
3 tbsp brown sugar
2 tbsp fish sauce
1 tbsp sriracha chilli sauce
2 cloves garlic, crushed
2 tbsp grated fresh ginger
800 grams rump or sirloin steaks, fat trimmed and cut 2cm pieces
sea salt and ground pepper

Our friends at dish magazine have created an incredible low-carb recipe for all you low-carb lovers out there. Juicy nuggets of beef get topped with a spicy pineapple salsa and crunchy peanuts, then wrapped in lettuce leaves. Cooking the reserved marinade adds a glorious sticky glaze. This dish is great alongside some ice cold DB Export Gold Extra Low Carb beer.

Combine all the ingredients except the steak, in a large bowl. Season with salt and pepper. Add the meat and turn to coat well and marinate for 1 hour. Thread the meat on to skewers.
Tip the marinade left in the bowl into a small saucepan. Bring to the boil and simmer for 10 minutes until reduced and syrupy. Set aside.
Cook the kebabs on a lightly greased preheated grill pan or barbecue for 2 minutes each side or until cooked to your liking.
To serve: Combine the pineapple, chilli and spring onions. Place the skewers in the lettuce leaves and spoon over the warm cooked marinade. Top with the pineapple salsa, sesame seeds and peanuts. Serve with the rice noodles and bok choy.