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Beef Satay with Spicy Szechuan Sauce Recipe

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This recipe for Beef Satay with Spicy Szechuan Sauce is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lbs. Beef Tenderloin or New York Strip

Marinade:
1/2 c. Soy Sauce
1 tbls. Honey
1 tsp. Cayenne Pepper Flakes
1/2 tsp. Ground Cumin
1/2 tsp. Turmeric

Szechaun Sauce:
6 tbls. Unsalted Butter
2 Blanched Garlic Cloves, Minced
1 Scallion, Finely Chopped
1 c. Beef Broth (Unsalted if Possible)
1/4 c. Soy Sauce
1 tsp. Cayenne Pepper Flakes
Directions:
Directions:
1 hour before cooking, soak 24 -6 inch skewers in water. Freeze steak 20 minutes before slicing. Make marinade. Marinate steak. Slice steak in 24 strips. Thread each strip lengthwise onto skewer; place on a platter. Pour over beef to coat. Marinate 15 minutes. Make szechaun sauce. In small saucepan melt 2 tablespoons butter over medium high heat. Sauce garlic and scallion (1-2 minutes). Add broth, soy sauce and pepper flakes. Cook, stirring 2 minutes, our through fine sieve into small saucepan. Whisk in remaining butter in piece, whisking until butter melts and sauce is smooth. Keep warm. Prepare grill. Cook steak 45 seconds for medium rare. Serve immediately. Use sauce for dipping.

 

 

 

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