Soak the wooden skewers in warm water for 1 hr before you want to use them.
Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr.
Thread onto skewers and refrigerate until you need them. Can be done up to 1 day ahead.
Heat a griddle until very hot, then sprinkle the meat with a little oil.
Hang the meat-free ends of the skewers over the side of the pan so they’re easy to turn.
These need to cook quick and fast, so think heat, heat and more heat.
Turn them every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.
Heat the oyster sauce with the stock, then take off the heat and stir in the sliced chilli and spring onions.
Spoon over the beef and serve with the lime wedges.
Recipe from Good Food magazine
150ml oyster sauce
50ml chicken stock
2 long red chillies, sliced (seeds in if you want, or out if not)
2 spring onions, sliced green end only
For the skewers
12 bamboo skewers
400g rump steaks, cut into 4cm strips
50ml light soy sauce
1 tsp sesame oil
groundnut or vegetable oil, for griddling
lime wedges, to serve