Beef Sate with Spicy Szechwan Sauce
Ingredients
Marinade
- 1/2 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon chili flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
Szechwan Sauce
- 6 tablespoons (3 ounces) unsalted butter
- 2 blanched garlic cloves, chopped fine (about 1 tablespoon)
- 1 green onion, chopped fine
- 1 cup chicken stock
- 1/4 cup soy sauce
- 1 teaspoon chili flakes
Beef
- 3/4 pound trimmed New York of filet steak
Instructions
- Marinade: In a small bowl, combine all the marinade ingredients.
- Szechwan Sauce: In a small skillet,
melt 2 tablespoons butter. Add the garlic and green onion and sauté
over medium-high until soft, about 2 minutes.
- Pour in the stock, soy sauce and chili pepper flakes, and cook 1 or 2 minutes
longer.
- Strain into a clean pan and whisk in the remaining
4 tablespoons butter.
- Serve warm.
- Beef: Cut the steak
into 24, 3 x 1-inch strips, each weighing about 1/2 ounce. Using
24, 6-inch bamboo skewers, stick a skewer into each strip lengthwise
and arrange on a large platter or baking pan. Refrigerate until
needed.
- Pour marinade over the meat, turning to coat all
sides. Let marinate, unrefrigerated, about 15 minutes.
- Heat the grill or broiler while the steak is marinating.
- Arrange the skewers of steak on the grill or under the broiler* being careful
that the bare ends of the skewers are not directly over (or under)
the flame. Grill until medium rare, about 30 to 40 seconds on each
side. Bring your broiler tray directly under the flame for best
results.
- Presentation: Pour the sauce into a small bowl and set in the center
of a large serving platter. Arrange the skewers around the bowl and
serve immediately.
Makes 24 skewers.
Posted by Darlene at Recipe Goldmine 1/15/2002 8:42 pm.
This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.