Beef Satay With Szechuan Sauce

Recipe Ingredients

3/4 lb	340g / 11oz	New York or fillet steak
		Marinade
1/2 cup	118ml	Soy sauce
1 teaspoon	5ml	Chili flakes
1/8 teaspoon	0.6ml	Turmeric
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Ground cumin
		Szechuan Sauce
6 tablespoons	90ml	Butter
1		Green onion - chopped fine
1/4 cup	59ml	Soy sauce
20		Garlic - blanched
1 cup	237ml	Brown veal or chicken stock
1 teaspoon	5ml	Chili 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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