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Grilled Sichuan Beef - Cilantro shallot sauce Recipe

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This recipe for Grilled Sichuan Beef - Cilantro shallot sauce, by , is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Nelson - Los Angeles Times
Added: Thursday, April 2, 2009


1 9 oz. New York steak

1 tsp. minced fresh ginger
1 tsp. minced garlic
1/2 tsp. crushed dried hot chiles
1 green onion minced
1 tbsp. sesame oil

1 tbsp. peanut oil
1 shallot minced
1/2 tsp. minced fresh ginger
1/2 tsp. minced garlic
1 tsp. chopped cilantro
1/2 tsp. crushed dried chiles
1 1/2 tbsp. veal stock
1 1/2 tbsp. soy sauce
1 1/2 tbsp. mirin
1 tbsp. butter, cold
1/4 tsp. ground Sichuan pepper

1. Combine all the marinade ingredients
2. Place the steak in a glass dish and rub the marinade on the whole steak and refrigerate for 6 hours
3. Remove the steak 30 minutes before grilling
4. Heat the oil in a small saucepan or skillet and add the shallot, ginger, garlic, cilantro and dried chiles and cook on low heat 2 to 3 minutes until the shallot is tender
5. Add the veal stock, soy sauce and mirin and cook for 1 minute
6. Swirl in the butter
7. Wipe off excess marinade from the steak and grill to medium rare, about 7 to 12 minutes turning over half way
8 Season with salt and Sichuan pepper while grilling
9. Let meat rest for 10 minutes and then slice and spoon the sauce over the steak and serve

Preparation Time:
Preparation Time:
6 hours marinade, 30 minutes sauce




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