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Beef Sate With Spicy Szechwan Sauce


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  • 3/4 pound trimmed New York filet steak
  • 1/2 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon chili flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 6 tablespoons unsalted butter - (3 oz)
  • 2 garlic cloves blanched, and chopped fine - (abt 1 tbspn)
  • 1 green onion chopped fine
  • 1 cup Chicken Stock (see recipe)
  • 1/4 cup soy sauce
  • 1 teaspoon chili flakes


Servings 24


Step 1

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 sauté 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.

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