Lift the lid on your barbie to create colourful Asian beef kebabs that are perfect for entertaining.


  • 750g rump steak, trimmed
  • 1/2 cup soy sauce
  • 2/3 cup mirin
  • 2 tablespoons sake
  • 2 tablespoons caster sugar
  • 450g daikon radish*
  • 2 small carrots
  • 2 teaspoons black or white
  • sesame seeds


  1. Cut beef into long thin strips on the diagonal. Thread onto skewers. Place into a ceramic dish.
  2. Combine soy sauce, 1/2 cup of mirin, sake and sugar in a jug. Pour over beef. Cover and refrigerate for at least 2 hours, or overnight if time permits.
  3. Peel radish and carrots. Cut into 5cm lengths then cut into thin strips. Place into a bowl. Sprinkle with sesame seeds and remaining 2 tablespoons of mirin. Toss until well combined.
  4. Preheat a barbecue plate on medium-high heat. Remove skewers from marinade. Cook for 2 minutes each side, or until cooked to your liking.