Donna Hay’s chilli and lime beef skewers with 2010 Reserve Syrah
700g beef sirloin, diced
2 tablespoons lime juice
1 tablespoon fish sauce
1 large red chilli, finely chopped
8 lemongrass stalks, trimmed+
2 cups cooked jasmine rice
½ cup coconut milk
baby spinach leaves, coriander,
and extra sliced chilli, to serve
Place the beef, lime juice, fish sauce and chopped chilli in a bowl and toss to coat. Thread the beef onto the lemongrass stalks. Heat a char-grill pan or barbecue on high heat. Cook the skewers for 2–3 minutes on each side for medium or until cooked to your liking. Place the rice and coconut milk in a bowl and stir to combine. Divide the rice between plates. Top with the skewers, spinach, coriander and extra chilli. Serves 4.
+ If lemongrass stalks are unavailable, you can use metal or bamboo skewers, instead. Always soak wooden skewers in water before using, to prevent them burning.