"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
Ingredients 1 pound lean beef tenderloin , thinly sliced2 bunches scallions , bottoms trimmed, cut into 2-inch piecesWood or metal skewers2 cups water or sake4 tablespoons reduced-sodium soy sauce1 tablespoon freshly grated ginger1 tablespoon chili sauceFresh parsley or cilantro for garnish
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.