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Seattle, WA.


Beef Satay with Spicy Szechwan Sauce

Beef Satay with Spicy Szechwan Sauce




  • 1 1/2 lb. trimmed loin strip steak
  • 1 C soy sauce
  • 2 T honey
  • 1 T chili flakes
  • 1 t ground cumin
  • 1 t turmeric

Sezechwan Sauce:

  • 1/4 C butter
  • 4 cloves garlic, finely chopped
  • 2 green onions, finely chopped
  • 2 C veal stock or beef stock
  • 1/2 C soy sauce
  • 2 t chili flakes


Cut the steak into 24 equal strips, each about 4 inches by 1 inch. Thread each strip on to a pre soaked skewer, passing the tip of the skewer back and forth along the length of the stick. Rosemary stems work great if available. Arrange on a platter and chill until useage. In a small bowl prepare the marinade by stirring together the soy sauce, honey, chili flakes, cumin, and the turmeric. Pour the mixture over the skewers, turning them as to coat them for 30 minutes, letting the skewers marinate at room temperature. Preheat your grill. While the grill is preheating, prepare the sauce: In a mudium sized saute pan melt 4 T of the butter over medium high heat. Add the garlic and green onion. Saute until soft, about 2 minutes. Pour in the stock, soy sauce, and the chili flakes and cook about 3 minutes longer. Pour sauce through a fine strainer into another pot and whisk the remaining butter in. Keep warm. Cook the skewers to medium rare and place on a serving platter with the sauce in the center.

Servings: 24 skewers

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