Beef Sate With Spicy Szechwan Sauce
From luisascatering 15 years ago
- 6 minutes to make
- Serves 24
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 for about 30 minutes before putting the food on them. Read more See less
Ingredients
- Sate: shopping list
- 3/4 pound trimmed top loin strip steak shopping list
- 1/2 cup lite soy sauce shopping list
- 2 tablespoon honey shopping list
- 1 teaspoon red chili flakes shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon turmeric shopping list
- Szechwan Sauce: shopping list
- 6 tablespoons unsalted butter shopping list
- 2 cloves blanched garlic , finely chopped shopping list
- 1 green onion, finely chopped shopping list
- 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) shopping list
- 1/4 cup lite soy sauce shopping list
- 1 teaspoon red chili flakes shopping list
- garnish: freshly chopped scallions shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
This looks so nice and delicious. And such a great idea for parties! Saved it!
elgab89
in Toronto loved it
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Wonderful, saving this for my next party!
mamalou
in Attleboro loved it
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another great recipe! 5!
dmajor
in Slidell loved it
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