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Beef Satay With Szechuan Sauce

Type: Meat
Courses: Sauces
Serves: 24 people

Recipe Ingredients

3/4 lb 340g / 11ozNew York or fillet steak
  Marinade
1/2 cup 118mlSoy sauce
1 teaspoon 5mlChili flakes
1/8 teaspoon 0.6mlTurmeric
1 tablespoon 15mlHoney
1/2 teaspoon 2.5mlGround cumin
  Szechuan Sauce
6 tablespoons 90mlButter
1   Green onion - chopped fine
1/4 cup 59mlSoy sauce
20   Garlic - blanched
1 cup 237mlBrown veal or chicken stock
1 teaspoon 5mlChili flakes
  24 6 Inch Skewers

Recipe Instructions

Soak skewers in cold water and refrigerate for one hour.

Cut Steak into 24 3" long x 1" wide -inch strips, each weighing about 1/2 ounce. Skewer each piece on a six inch skewer. Refrigerate until needed.

Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinade, un-refrigerated, about 15 minutes.

Preheat the grill or broiler while the steak is marinating.

Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the stock, soy, and chili pepper flakes, and cook 1 or 2 minutes longer. Stain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.

Broil skewers of steak until medium rare, about 30 to 40 seconds each side. Be careful not to burn skewers.

Source:
Mrs. Leslie Hawker

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