3/4 lb new york or fillet steak
MARINADE
1/2 cup soy sauce
1 tsp chili flakes
3/16 tsp tumeric
1 tbsp honey
1/2 tsp ground cumin
SZECHUAN SAUCE
6 tbsp butter
1 green onion, chopped fine
1/4 cup soy sauce
2 cl garlic, blanched
1 cup brown veal or chicken stock
1 tsp chili flakes
24 6 INCH SKEWERS
Directions
Soak skewers in cold water and refridgerate for one hour.
Cut Steak into 24 3"long x 1" wide -inch strips, each weighing
about 1/2 ounce. Skewer each piece on a six inch skewer. Refridgerate
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
marinade, unrefrigerated, 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 saute over medium-high heat until
soft, about 2 minutes. Pour in the stock, soy, and chili pepper
flakes, and cook 1 or 2 minutes longer. Stain into a clean pan and
whisk in the remaining 4 tablespoons butter. Keep warm.
Broil skewers of steak until medium rare, about 30 to 40 seconds each
side. Be careful not to burn skewers.
Servings: 24 skewers
Beef Sate W/ Szechuan Sauce! Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Sauce
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these early cook books were just very basic hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in Roman times around 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. This early Roman chef describes how the ancient cooks used a wide range of aromatic flavours, including a few that are still present in modern kitchens for example bay, rue and dill. Later on, there are a couple of interesting books which appeared in the fourteenth century - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that appears on menues today, but instead descriptions of the types of food on the tables of the upper classes of that time. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new foods and tastes prompted a torrent in recipe publications, some of which are now in academic collections. For the next few years, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and because of this the best chefs and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording the recipes of their peers. By the advent of the twentieth century, recipe publications are in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Beef Sate W_ Szechuan Sauce! recipe.
