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Beef Sate with Szechuan Sauce
Author: Mr. Go
| ¾ |
pounds |
New york or fillet steak |
| ½ |
cup |
Soy sauce |
| 1 |
teaspoon |
Chili flakes |
| 3/16 |
teaspoon |
Tumeric |
| 1 |
tablespoon |
Honey |
| ½ |
teaspoon |
Ground Cumin |
| 6 |
tablespoon |
Butter |
| 1 |
|
Green onion, chopped fine |
| ¼ |
cup |
Soy sauce |
| 2 |
clove |
Garlic, blanched |
| 1 |
cup |
Brown veal or Chicken stock |
| 1 |
teaspoon |
Chili flakes |
MARINADE
SZECHUAN SAUCE
24 6 INCH SKEWERS
Soak skewers in cold water and refridgerate 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. Refridgerate
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, unrefrigerated, 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.
Reprinted from www.astray.com
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