Beef skewers with horseradish dip

Serves: 4

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 800 gram(s) (1¾lb) beef fillet, cut into 2cm (¾in) pieces
• 2  red peppers, deseeded and cut into 2cm (¾in) pieces
• 6-8 spring onions, cut into 3cm (1½in) lengths
• 3 tablespoon(s) mirin or dry sherry
• 6 tablespoon(s) thick dark soy sauce
• 1 tablespoon(s) rice wine
• 2 tablespoon(s) runny honey
• For the dip
• 4 tablespoon(s) hot creamed horseradish
• 200 ml crème fraîche

Method

1. Mix together the horseradish dip ingredients to a smooth consistency. Cover and chill in the fridge until ready to serve.
2. Thread the pieces of beef onto 12 bamboo skewers that have been pre-soaked, interspersing them with the red peppers and spring onions.
3. Make a glaze by mixing together the mirin or sherry, soy sauce, rice wine and honey in a small bowl. Heat a griddle pan and brush the beef with the glaze. Griddle the skewers, turning every 30 seconds or so, for 10-12 minutes, brushing the top each time until the beef is cooked through and has a dark rich glaze. Remove and serve immediately with the dip.

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