Skewered Beef With Cabbage and Water Chestnuts - lean beef

Method

• Cut steaks into thin strips.
• In a bowl combine the soy sauce, Chinese five spice, garlic, honey and seasoning.
• Add the beef, cover and refrigerate for at least 15 minutes.
• Remove 18 large outer leaves from the cabbage.
• In a pan of boiling water, blanch these leaves for 1-2 minutes, then drain and plunge into a bowl of cold water.
• Thread a strip of beef onto a long metal or wooden skewer.
• Fold a blanched cabbage leaf into three and tuck a water chestnut in the cavity.
• Push the skewer through the cabbage and water chestnut parcel.
• Alternate with more beef and cabbage parcels.
• Repeat to make 6 skewers.
• Cook over a prepared barbecue or under a preheated broiler for 10 minutes, turning once and basting with any remaining marinade.
• Scatter with sesame seeds and serve with rice noodles.