• 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

Instructions:

• 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)