Rump steak, cut into chunks, marinated in a soy, ginger and garlic mix, then skewered by hand. We call it our Oriental Brochette. It’s got depth and a bit of bite.
Cook on a hot grill or pan for 3–4 minutes each side. Let it rest before serving. Good with rice, noodles, or a crisp salad. One brochette per pack.
