Beef Saté with Spicy Sauce

Prep Methods/Techniques ,
Cuisine
Course ,
Servings 4
Description
If there was ever a recipe to double, this is it! When the kids were younger and I made these, they would gobble them up so fast that the adults, who had better manners, wouldn't get to eat hardly any. You will have marinade for twice the amount of meat and enough sauce for a triple batch.

Noted on 1/29/2012

Ingredients
  • 3/4 lb steak, New York or fillet
    • Marinade
  • 1/2 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp hot red chile pepper flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
    • Sauce
  • 2 tsp unsalted butter
  • 2 clove garlic, peeled and minced
  • 4 green onions, minced
  • 1 cup chicken stock
  • 1/4 cup soy sauce
  • 1 tbsp hot red chile pepper flakes
Method
  1. Trim the steak and slice very thinly into 3- x 1-inch strips. Thread the strips lengthwise onto bamboo skewers and place in a baking dish.
    Put the meat in the freezer until it firms up a bit and slicing thin strips will be easier. A super sharp knife helps also.
  2. For the marinade, combine the soy sauce, honey, chile flakes, cumin and turmeric in a small bowl. Pour over the meat, turning to coat all sides. Let marinate, at room temperature, about 15 minutes.
  3. For the sauce, melt the butter in a small skillet. Add the garlic and green onion and sauté over medium-high heat until soft, about 2 minutes. Pour in the stock, soy sauce and chile pepper flakes and cook 1 or 2 minutes longer. Serve the sauce warm or at room temperature.
  4. Grill or broil the skewers of steak for 45 seconds to a minute per side. Transfer the cooked skewers to a platter.
  5. Pour the sauce into a small bowl and serve.
Cook's Notes
Advance Prep
The steak and marinade can be made an hour or two ahead. Cover and refrigerate separately.
Special Equipment
You will need bamboo skewers. Soak them in water for 30 minutes before using.