"These tenderloins are so thin and delicate that grilling would ruin them," Art Smith says of his skewers of beef and scallions with soy ginger chili sauce. "Steaming preserves the tenderness."
Servings: Makes 8 to 10 appetizers or 2 to 3 entrees
  • 1 pound lean beef tenderloin , thinly sliced
  • 2 bunches scallions , bottoms trimmed, cut into 2-inch pieces
  • Wood or metal skewers
  • 2 cups water or sake
  • 4 tablespoons reduced-sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon chili sauce
  • Fresh parsley or cilantro for garnish
  • Directions
    Season beef with salt and pepper. Wrap a slice of beef around each 2-inch scallion section and push onto a skewer.

    In a large pot with a steaming basket insert, bring water (or sake) to a boil. Place skewers in steaming basket and cover. Cook until meat is tender, 8 to 10 minutes.

    Meanwhile, in a small bowl, combine soy sauce, ginger, and chili sauce. Taste and adjust flavor to your preference.

    Remove skewers from pot and place on a tray with sauce. Garnish with parsley and serve.


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