Mongolian Beef Kebabs with Chile Jam
Richard Crocker, Richard Crocker Catering, San Francisco
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
- 1Combine 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.
- 2Remove 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.
- 3Remove 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.
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