The almonds add healthy monounsaturated fatty acids and give the coating a more complex flavour. These can be
cooked on the grill over indirect heat.
1 large egg white, lightly beaten
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons hoisin sauce
450 g beef rump, trimmed, cut into 16 equal cubes
2 tablespoons salt-reduced soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 tablespoon lemon juice
1/8 teaspoon chilli flakes
1/4 cup unsalted roasted almonds
3 tablespoons breadcrumbs
4 shallots, trimmed and cut into 4 pieces each
4 cherry tomatoes
1. Combine the egg white, ginger, salt, black pepper, and 1 tablespoon of the hoisin sauce in a bowl. Add the beef cubes and toss well. Marinate for 30 minutes. Meanwhile, combine the soy sauce, vinegar, honey, lemon juice, chilli flakes, and remaining 1 tablespoon hoisin sauce. Set aside.
2. Preheat the oven to 220C. Coat a baking sheet and wire rack with cooking spray.
3. Grind the almonds in a food processor until finely ground. Transfer to a large plate and add the breadcrumbs. Alternately thread 4 beef cubes and 4 shallot pieces onto each of 4 skewers. Working with one at a time, roll each skewer in the almond mixture, coating lightly. Spoon the mixture over each to coat. Set the skewers on the rack on the baking sheet and top the end of each skewer with 1 tomato.
4. Bake for 18 to 20 minutes, until lightly browned and the beef is cooked to the desired doneness (medium-rare
or medium). Drizzle with the reserved hoisin mixture and serve.
Calories 273 Kilojoules 1,142 Total Fat 11 g Saturated Fat 3 g Sodium 786 mg Carbohydrate 14 g Dietary Fibre 2.5 g Protein 28 g