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Ingredients

2 x 250g packets microwave rice and quinoa blend
650g piece beef rump steak, trimmed
1/4 cup Thai red curry paste
200g grape tomatoes, quartered
2 small eschalots, thinly sliced
1 long red chilli, finely chopped
1/2 teaspoon finely grated lime rind
2 tablespoons vegetable oil
1 tablespoon lime juice
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
8 baby cucumbers, halved lengthways
Lime halves, to serve

Method

Step 1 Heat rice blend following packet directions. Transfer to a bowl.
Step 2 Meanwhile, slice steak into long, thin strips. Place in a bowl. Add curry paste. Toss to coat. Thread steak onto 12 skewers.
Step 3 Heat a greased barbecue grill or hotplate on medium-high heat. Cook skewers, turning, for 1 to 2 minutes each side for medium or until cooked to your liking. Transfer to a tray.
Step 4 Place tomato, eschalot, chilli and lime rind in a bowl. Add oil and lime juice. Season with salt and pepper.
Step 5 Add mint and coriander to rice mixture. Toss to combine. Divide mixture among serving plates. Top with skewers and spoon over tomato mixture. Serve with cucumber and lime halves.

Thai beef skewers with rice and quinoa salad

How to make Thai beef skewers with rice and quinoa salad

Ingredients

Method