Recipe for cooking beef sate with spicy szechwan sauce

Recipes from China :: Chinese Main Dish Meats

Posted by Darlene at recipegoldmine.com 1/15/2002 8:42 pm

3/4 pound trimmed New York of filet steak

Cut the steak into 24, 3 x 1-in. strips, each weighing about 1/2 ounce. Using 24, 6-in. 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, un-refrigerated, about 15 mins.

Preheat 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 med. 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

Marinade
1/2 c. soy sauce
1 Tbsp. honey
1 tsp. chili flakes
1/2 tsp. ground cumin
1/2 tsp. turmeric

In a small bowl, combine all the marinade ingredients.

Szechwan Sauce
6 Tbsp. (3 oz.) unsalted butter
2 blanched garlic cloves, chopped fine (about 1 Tbsp.)
1 green onion, chopped fine
1 c. chicken stock
1/4 c. soy sauce
1 tsp. chili flakes

In a small skillet, melt 2 Tbsp. butter. Add the garlic and green onion and sauté over med.-high until soft, about 2 mins.

Pour in the stock, soy sauce, and chili pepper flakes, and cook 1 or 2 mins. longer.

Strain into a clean pan and whisk in the remaining 4 Tbsp. butter.

Serve warm.