Teriyaki Beef and Orange Skewers

Teriyaki Beef and Orange Skewers

Serves 4

Points per serving:  4½

454g lean beef steak
2 medium oranges
1 clove garlic
4 tbsp dark soy sauce
1 tbsp dry sherry
1 level tbsp clear honey
1 tsp sesame oil
2 spring onions


Soak 8 bamboo skewers in warm water.  Meanwhile, trim any visible fat from steak, slice into long thin strips and place in shallow dish.

Cut the top and bottom off each orange and slice of skin and pith.  Holding the orange over the beef dish, cut out each portion of flesh from the orange segments (you'll need a very sharp knife for this) allowing juice and segments to fall in the dish.  Peel and crush the garlic and mix into the beef with the soy sauce, sherry, honey and oil.  Thread the beef and the orange segments onto the skewers.

Cover the ends of the skewers with foil and cook under a medium grill for 3-4 minutes each side, brushing with reserved juices to prevent drying.  Trim and shred spring onions and sprinkle over skewers for the last minute of grilling.

Strain remaining juices into small pan, bring to boil and simmer for 1-2 minutes until syrupy.  Serve 2 skewers per portion drizzled with syrup.