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Beef Sate with Spicy Szechwan Sauce

Ingredients
Serves:
Sate
1/2 cup
soy sauce
3/4 pound
trimmed top loin strip steak
1 tablespoon
honey
1 teaspoon
chili flakes
1/2 teaspoon
ground cumin
1/2 teaspoon
turmeric
Szechwan Sauce
6 tablespoon s
unsalted butter
2
cloves Double-Blanched Garlic (see “Sauces & Dressings”), finely chopped
1
green onion, finely chopped
1 cup
Veal Stock or Chicken Stock
1/4 cup
soy sauce
1 teaspoon
chili flakes
  1. Cut the steak into 24 equal strips, each about 3 inches by 1 inch. Thread each strip on a skewer, passing the tip of the skewer back and forth along the length of the strip as you would a needle through a strip of cloth. Arrange the skewers on a large platter or in a baking pan, cover, and refrigerate until needed. 
  2. In a small bowl, prepare the marinade by stirring together the soy sauce, honey, chili flakes, cumin, and turmeric. Pour the mixture over the skewers of meat, turning them to coat the meat evenly. Leave the skewers to marinate at room temperature for about 15 minutes. 
  3. Meanwhile, preheat the grill or broiler. 
  4. While the grill or broiler is heating, prepare the sauce: In a small skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic and green onion and sauté heat until soft, about 2 minutes. Pour in the stock, soy sauce, and chili flakes and cook about 2 minutes longer. Pour the sauce through a fine strainer into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm. 
  5. Arrange the skewers on the grill or under the broiler, being careful that the bare ends of the skewers are not directly over or under the heat source. Grill or broil until medium rare, 30 to 40 seconds per side. 
  6. Pour the sauce into a small bowl and set it in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately.
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About this Recipe

The Southeast Asian specialty of marinated skewers makes a great addition to a cocktail party. You can substitute chicken or lamb in this recipe. Be sure to have on hand 2 dozen 6-inch-long bamboo skewers or an equal number of similarly sized rosemary branches that you’ll strip of all but a tuft of leaves at one end; soak the bamboo or rosemary skewers in water for about 30 minutes before putting the food on them, to help keep them from scorching on the grill.

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