La Belle Cuisine - More Beef Recipes

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Beef Saté with Spicy Szechwan Sauce

"Beef is the soul of cooking."
~ Marie-Antoine Careme

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La Belle Cuisine

Beef Saté with Spicy Szechwan Sauce
Recipe courtesy Wolfgang Puck

Makes 24 skewers

"The Southeast Asian specialty of marinated skewers makes a
great addition to a cocktail party. You can substitute chicken or
lamb in this recipe. Be sure to have on hand 2 dozen 6-inch-long
bamboo skewers or an equal number of similarly sized rosemary
branches that you’ll strip of all but a tuft of leaves at one end;
soak the bamboo or rosemary skewers in water for about 30
minutes before putting the food on them, to help keep them
from scorching on the grill."

Saté
3/4 pound trimmed top loin strip steak
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric

Szechwan Sauce
6 tablespoons unsalted butter
2 cloves Double-Blanched Garlic
(recipe follows), finely chopped
1 green onion, finely chopped
1 cup Veal Stock or Chicken Stock, or
good-quality canned  chicken broth
1/4 cup soy sauce
1 teaspoon chili flakes

1. Cut the steak into 24 equal strips, each about 3 inches by 1 inch. Thread each strip on a skewer, passing the tip of the skewer back and forth
along the length of the strip as you would a needle through a strip of
cloth. Arrange the skewers on a large platter or in a baking pan, cover,
and refrigerate until needed.
2. In a small bowl, prepare the marinade by stirring together the soy sauce, honey, chili flakes, cumin, and turmeric. Pour the mixture over the
skewers of meat, turning them to coat the meat evenly. Leave the
skewers to marinate at room temperature for about 15 minutes.
3. Meanwhile, preheat the grill or broiler.
4. While the grill or broiler is heating, prepare the sauce: In a small skillet,
melt 2 tablespoons of the butter over medium-high heat. Add the garlic
and green onion and sauté heat until soft, about 2 minutes. Pour in the
stock, soy sauce, and chili flakes and cook about 2 minutes longer. Pour
the sauce through a fine strainer into a clean pan and whisk in the re-
maining 4 tablespoons butter. Keep warm.
5. Arrange the skewers on the grill or under the broiler, being careful that
the bare ends of the skewers are not directly over or under the heat
source. Grill or broil until medium rare, 30 to 40 seconds per side.
6. Pour the sauce into a small bowl and set it in the center of a large serv-
ing platter. Arrange the skewers around the bowl and serve immediately.

Double Blanched Garlic

"There are various ways to sweeten garlic and remove some of the
bite. This is one way...very simple, very quick, and very effective.
The cloves should be tender but still crunchy."

Garlic
Kosher salt

1. Have a bowl of ice water ready.
2. Remove the ends of the desired number of garlic cloves. In a small saucepan, pour in enough water to cover the garlic. Salt lightly and
bring to a boil. Carefully drop the whole cloves into the water and
blanch for 30 seconds.
3. Remove the cloves with a slotted spoon and immediately plunge
into the ice water to stop the cooking process.
4. Repeat the process, again cooling the garlic by plunging it into the
ice water. Drain the garlic and dry it well. The peels should slip
off easily. Cut the garlic into slices and use as needed.

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