Vince’s ginger beef morsels

THIS meal is quick and easy for a warm evening. Prepare your meat in the marinade the night before and refrigerate it for 24 hours. The next day you only have to prepare your skewers and a salad. What a way to romance someone and impress yourself at the same time.

Ingredients for 6

  • 1kg of yearling beef rump
  • 6 cloves of garlic chopped
  • ½ cup of coarsely chopped ginger
  • ¼ cup of soya sauce
  • ¼ cup of dry sherry or vermouth
  • ¼ cup of rice wine
  • ¼ cup of peanut or other vegetable oil
  • 1 tablespoon of sesame oil
  • bamboo skewers


Trim your beef of all fat and cut into 2 to 3 cm cubes.  Combine garlic, ginger, soy sauce, sherry, vinegar, peanut oil and sesame oil in a medium sized bowl.  Add the meat and toss through until it is all coated with the mixture. Cover with plastic wrap and marinate for one to two hours at room temperature or up to 24 hours refrigerated. Soak your bamboo skewers in water for at least 10 minutes before threading the meat on to prevent them burning where they are not covered with meat.

Prepare a hot barbecue, hot coals or a hot pan. Drain the meat, keeping the marinade, and pat dry.  Thread four to five chunks of meat onto each skewer, covering as much of the skewer as possible.  Cook for two to three minutes on each side, turning only once and brushing with a little of the leftover marinade until browned outside but still rosy and juicy inside. Serve with a tabouleh salad.