Recipe

Beef Sate With Spicy Szechwan Sauce Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 4 months ago The Southeast Asian specialty of marinated skewers makes a great addition to a cocktail party. Instead of bamboo skewers, you could use rosemary branches stripped of all but a tuft of leaves at one end; soak the bamboo or rosemary skewers in water fo... More Prep:30m Cook:6m Servings:24	Luisascater
	asian spicy beef sate satay

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Ingredients

Sate:

3/4 pound trimmed top loin strip steak

1/2 cup lite soy sauce

2 tablespoon honey

1 teaspoon red chili flakes

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

Szechwan Sauce:

6 tablespoons unsalted butter

2 cloves blanched garlic , finely chopped

1 green onion, finely chopped

1 cup Veal/Beef Stock or Chicken Stock, homemade prefered or diluted concentrated stock such as "More than Gourmet" brand (available online and most gourmet stores)

1/4 cup lite soy sauce

1 teaspoon red chili flakes

garnish: freshly chopped scallions

Directions

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.

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.

Meanwhile, preheat the grill or broiler.

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.

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.

Pour the sauce into a small bowl and set it in the center of a large serving platter. Arrange the skewers around the bowl, sprinkle with scallions and serve immediately.

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Comments

elgab89 1 year, 4 months ago said:
This looks so nice and delicious. And such a great idea for parties! Saved it!

mamalou 1 year, 3 months ago said:
Wonderful, saving this for my next party!

conner909 1 year, 3 months ago said:
Another recipe packed with flavor....I have lots of rosemary growing in my yard!

sas 1 year, 2 months ago said:
I absolutely love these. I make them with flap meat and they take seconds to cook. Thanks for the wonderful recipe.

dmajor 1 year ago said:
Another great recipe! 5!

tablescape 1 month ago said:
I've made a similar recipe, wrapping the rosemary branches with tinfoi to keep from brning, but this recipe seems to have more depth of flavor than mine. Can't wait to give it a try. Thanks, again, for a great one. A 5 from me.

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