Sichuan Beef Tenderloin

Sichuan Beef Tenderloin

adapted from Food Network

You can adjust the heat of the dish by removing some of the chiles or by leaving the seeds in the chiles.

If the sauce gets too thick while it is resting, thin it out to your liking with a little water.

Makes 3 servings                                                            6 WW pts / serving

2 tsp. corn starch
2 tsp. egg whites
2 tsp.Chinese cooking wine or white wine
1 tsp. minced garlic
1 tsp. garlic powder
1/2 tsp. Freshly ground black pepper
Pinch Kosher salt
10 ounces beef tenderloin, cut into 3/4-inch cubes

2 Tbp. soy sauce
2 Tbsp. sugar substitute
2 Tbsp. Chinese black vinegar

2 Tbsp. water
2 tsp.corn starch

5 ounces vegetable oil
6 pieces dried chile de arbol, stems & seeds removed, 1/4-inch dice
2 tsp. scallions, white and light green parts, chopped
1 tsp. minced garlic
1 tsp grated ginger
1 cup steamed broccoli

1 1/2 cups cooked white rice for serving

Chopped scallion greens for garnish.

1. Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a bowl; Whisk together. 
2. Add in the cubed beef; Set aside to marinate for 15 minutes.
3. In a small saucepan bring the soy sauce, sugar and vinegar to a boil. 
4. Combine water and the corn starch in a small bowl to make a slurry; Stir into the sauce.
5. Cook the mixture for 1 minute; Remove from the heat and set aside.
6. Heat vegetable oil in a wok until just hot (a drop of water will sizzle); Pour rhe oil into a heat proof container and reserve.
7. Return the pan to the heat and cook the marinated beef  until seared on both sides.; Remove the beef from the pan; Set aside.
8. Add 2 teaspoons of the reserved oil to the pan; Add the dried chiles and saute for 30 seconds
9. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized, about 1 minute.
10. Return the beef to the pan, and add the broccoli and sauce.
11. Serve over the rice garnished with scallions.

Enjoy!

Malaysian Steak Skewers with Scallion Dipping Sauce

These are wonderfully tasty kabobs! I never would have thought to marinate beef in coconut milk. I ordered the chiniang (black) vinegar and coconut crystals from Amazon.com Coconut crystals are a low gylcemic sugar substitute - 15 calories / tsp.

Malaysian Steak Skewers with Scallion Dipping Sauce & Thai Chicken

Steak Skewers with Scallion Dipping Sauce

adapted from Bon Appetit July 2012

Marinade

1 cup canned unsweetened coconut milk

¼ cup fish sauce

2 Tbsp coconut crystals or brown sugar

1 Tbsp lime juice

6 garlic cloves, pressed

1 tsp dried Thai chiles

1 tsp lemongrass paste

1 tsp pureed ginger

1 1/2 lbs sirloin steak

Scallion Dipping Sauce

5 scallions, very thinly sliced

1 1/2 Tbsp fish sauce (such as nuoc nam or nam pla)

1 Tbsp grapeseed oil

2 tsp chinkiang (black) vinegar

Basting Sauce

¼ cup canned unsweetened coconut milk

1 1/2 Tbsp fish sauce

3/4 tsp lime juice

1 garlic cloves, crushed

Reserved fat from trimming steak, minced

Preparation

Purée all the marinade ingredients until smooth. Trim the fat from the steak and reserve. Cut steak into 1" cubes. Place meat and the marinade in a resealable plastic bag and refrigerate overnight.

Thread the beef onto skewers.

Cook over medium heat until fat starts to render, about 3 minutes Add the remaining basting sauce ingredients and cook until just heated through. Strain and keep warm.

Combine all the scallion dipping sauce ingredients in a bowl just before grilling.

Grill the skewers to desired doneness, basting while cooking. Serve with the dipping sauce.