Gluten-free | Sugar-free | Dairy-free | Grain-free
Makes 1 serve
Why it’s delicious
This delightful dish is not only gluten-free, sugar-free, dairy-free, and grain-free, but it's also bursting with flavour that will leave your taste buds dancing with joy. Succulent pieces of tender beef, marinated in my versatile sticky sauce, perfectly charred on the barbecue or hot plate. Paired with a crisp cucumber salad, it's the ultimate combination of textures and tastes.
Helpful hints and tips
You can barbecue your skewers and cook them in a sandwich press, in the air fryer or under a hot grill.
Ideally, you will marinate the beef overnight in my Sticky Sauce for maximum flavour.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
- 125 g (4 oz) lean beef rump or porterhouse, diced into even cubes
- 2 tbsp Bridget's Sticky Sauce
- 1 tbsp apple cider vinegar
- 1 tsp tamari (low sodium ideally) or coconut aminos
- 1 tsp Pure as Inulin Powder
- Mineral salt
- 300 g (10.5 oz) fresh cucumber, sliced
- 2 tbsp pickled onions
- 1 tbsp fresh, finely chopped mint leaves, basil leaves, dill or coriander
- Freshly ground black pepper
- Add the diced beef to a small bowl and drizzle over 1 tablespoon of the sticky sauce. Massage the sticky sauce into the beef with clean fingers, cover the bowl with cling film, and ideally allow to rest and marinate overnight or for 30-90 minutes.
- Skewer the beef on skewers and place them on a hot barbecue, under a hot grill or in a sandwich press and cook for 4-8 minutes or until the beef is cooked through, turning the skewers often as they cook.
- While the beef cooks, make the salad dressing by stirring together the vinegar, tamari and inulin with a pinch of salt. Taste the dressing for flavour, adding more salt or vinegar if necessary.
- Pour the dressing over the sliced cucumber and sprinkle with the fresh herbs and a grinding of black pepper. Mix through the pickles.
- Serve the skewers on top of the salad.