Beef Sate With Spicy Szechwan Sauce

Recipe Ingredients

3/4 lb	340g / 11oz	Trimmed New York filet steak
		Marinade
1/2 cup	118ml	Soy sauce
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Chili flakes
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Turmeric
		Szechwan Sauce
6 tablespoons	90ml	Unsalted butter - (3 oz)
2		Garlic cloves - blanched, and
		Chopped fine - (abt 1 tbspn)
1		Green onion - chopped fine
1 cup	237ml	Chicken Stock - (see recipe)
1/4 cup	59ml	Soy sauce
1 teaspoon	5ml	Chili flakes

Recipe Instructions

Cut the steak into 24 (3- by 1-inch) strips, each weighing about 1/2 ounce. Using 24 (6-inch) bamboo skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. 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 marinate, 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 until soft, about 2 minutes. pour in the stock, soy sauce, and chili pepper flakes, and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.

Arrange the skewers of steak on the grill or under the broiler (bring your broiler tray directly under the flame for best results) being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium-rare, about 30 to 40 seconds on each side.

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.

This recipe yields 24 skewers.

Source:
ABC tv's Good Morning America, date unknown

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