If you can't lay your hands on Szechwan peppercorns use ¾ teaspoon each of black peppercorns and aniseed instead.
For a vegetarian version, substitute the beef for meaty Portabello mushrooms.
INGREDIENTS
½ tbsp Szechwan peppercorns, toasted then ground in a coffee grinder
½ tbsp garlic, mashed to a paste with a little salt.
2 tbsp fresh ginger, grated
2 tbsp orange zest, finely grated
4 spring onions (scallions), finely sliced
1 chilli, finely chopped
2 tbsp runny honey
3 tbsp soy sauce
150ml corn oil
75ml sesame oil
Salt and pepper, to season
700g beef fillet or sirloin, cut into 16 cubes
16 cherry tomatoes
16 fresh bay leaves
Salad leaves, to serve
Recipe continues
METHOD
In a food processor, blend the peppercorns, garlic, ginger, orange zest, spring onions and chilli into a paste. In a large bowl, combine the honey, soy sauce and oils with the paste. Season to taste. Pour over the beef and the mushrooms and allow to marinate for at least 4 hours of preferably overnight.
Soak 8 bamboo skewers in water for 30 minutes to prevent them from burning. Onto each skewer, thread a cherry tomato, followed by a bay leaf, a cube of beef and a button mushroom, and repeat this order once more until the skewers are full. Brush each kebab with the marinade.
Cook on a barbecue, under a grill or in a griddle pan for 3-4 minutes each side, or until the beef is cooked to your liking, basting with the marinade juices from time to time. Serve immediately.