Mongolian Beef Kebabs with Chile Jam Recipe
New York strip steak gets double-spiced with red chile sauce and chile jam or red pepper jelly. Great for a special occasion, though quick enough to be served over steamed rice for a weeknight meal.
What to buy: The Hunan red chile sauce (a garlic and chile paste) and the red pepper jelly are available in most supermarkets. Rojo Tierra Chile Jam is available at Tierra Vegetables.
Special equipment: While you don’t need to serve this dish on skewers or toothpicks, it is a good idea if you want to pass it as an hors d’oeuvre at your next cocktail party.
This recipe was featured as part of both our Wii Night! gaming menu and our Bar Snacks photo gallery.
- 2 tablespoons Hunan red chile sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 4 tablespoons canola oil
- 1 1/2 pounds New York strip steak, trimmed and cut into 1-inch cubes (can substitute beef or lamb tenderloin)
- 1/4 cup Rojo Tierra Chile Jam or red pepper jelly
- Combine Hunan red chile sauce, soy sauce, cornstarch, and 2 tablespoons of the oil in a medium bowl and mix until thoroughly combined. Add cubed meat and toss to coat. Cover and place in the refrigerator to marinate for at least 30 minutes but no longer than a few hours.
- Remove meat from the refrigerator and drain off excess marinade. Heat 1 tablespoon of the remaining oil in a large nonstick frying pan over medium-high heat. When oil shimmers, add half of the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare.
- Remove from heat, pour off excess oil, add half of the chile jam, and toss to coat. Wipe out the pan and repeat with remaining meat. Skewer and serve immediately.
Beverage pairing: D’Arenberg The Footbolt Shiraz, Australia. Juicy, dark, rich red wine is the perfect companion for good strip steak. In this case, since the meat is loaded up with pepper spice, the jammy, almost sweet flavors of blackberry and cherry in the wine will feel good. The only danger is the relatively high alcohol in the wine being set off by the heat in the food, so serve the wine slightly chilled, at about 60ºF to 65ºF.
I made this for the Super Bowl and it was a great little appetizer. It's not very spicy which is good for a large crowd and the chile sauce and jam don't overpower the flavor of the meat.
I would definitely make this again but I would had a little bit more spice the next go round.
Okay, I'm stoked!! I have a couple of NY Strips (been defrosting in cold water). I don't have the jam/jelly but do have the chili garlic stuff. I'll give it a try and see what husband thinks. Thanks, you guys!
Made them the other night. Wow what a mess. House smelled like a Chinese palace, but they were very tasty.
Couple things I think were important, use of a Wok controlled oil splash, and allowing the meat to come to room temp very important.
Enjoy
This looks awesome but I am curious if one could use chicken? I think I will try it and let you all know.
Delicious!
this was absolutely delicious and extremely easy. I will be making this again for sure.
i followed hungry fox's advice on less corn starch and it was marvelous.
put these on long kabob skewers instead and it worked really well on the grill - perfect for summertime
I loved the recipe but I got a few complaints about the texture which I think is a result of the cornstarch, I added less and it worked just fine. Also, this recipe is extremely tasty even without the chile jam.
If you try this recipe with venison steaks insteado NY strip steak you will have a world class treat!!!!
Tom
AFISHN
'"....when I'm not AFISHN",I'm a huntin.."
Do you think this would be good room temp for a picnic?
Made this for my family tonight. Made it as a main course and tripled the recipe. I'm not much of a cook (preferring to just order in or
go out) but I was curious to try it. When my oldest son, his friend and my youngest son said this is the best home cooked meal ever, I knew it was well worth the work that went into it. The marinade was delicious and the red pepper jam just added a nice touch....+READ
Made this for my family tonight. Made it as a main course and tripled the recipe. I'm not much of a cook (preferring to just order in or
go out) but I was curious to try it. When my oldest son, his friend and my youngest son said this is the best home cooked meal ever, I knew it was well worth the work that went into it. The marinade was delicious and the red pepper jam just added a nice touch. Great recipe, worth doing and keeping handy.-COLLAPSE