• 1/3 cup (80ml) light soy sauce
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon chilli oil (see note)
  • 1cm piece ginger, grated
  • 2 tablespoons chopped coriander leaves
  • 600g beef fillet steak, cut into 3cm pieces
  • 1 1/2 cups (300g) jasmine rice
  • 1/4 cup Japanese furikake seasoning
  • Pickled ginger & mizuna, to serve


  • Place the soy sauce, sweet chilli sauce, chilli oil, ginger and coriander in a large bowl. Add beef, stirring to coat, then place in the fridge to marinate for at least 4 hours or overnight.
  • Place 12 small wooden skewers in a bowl of cold water and allow to soak for 1 hour.
  • Cook the rice according to the packet instructions.
  • Meanwhile, preheat a barbecue or chargrill pan over medium-high heat.
  • Drain the beef, then thread onto the soaked skewers. Chargrill the beef, turning, for 3-4 minutes for rare or until cooked to your liking. Rest, loosely covered with foil, for 2-3 minutes.
  • Toss the cooked rice with the furikake seasoning. Serve the beef skewers with seasoned rice,
  • Pickled ginger and mizuna (to serve with if you prefer)

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