Sichuan Beef Bundles
Submitted by kathi
Thin sirloin strips marinated in Sichuan chile, hot bean sauce, ginger, and soy, wrapped around blanched vegetables and grilled on skewers. A spicy, smoky, show-stopping appetizer or main course.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minBeef and vegetables on a skewer are nothing new. But marinate that beef in a fiery Sichuan sauce for four hours and suddenly you’ve got something worth talking about.
Sirloin strips soak in a potent mix of crushed dried chiles, hot bean sauce, soy sauce, fresh ginger, rice wine, and sugar. The heat is bold, but the sweetness and ginger keep it balanced. Blanched carrots, celery, and green beans get bundled together and wrapped in the marinated beef, then threaded onto double skewers and grilled to medium rare.
A final brush of the marinade and a sprinkle of sesame seeds finish them off. They look as stunning as they taste.
Chef Tips
- Four hours of marinating is the minimum. The beef needs time to absorb all that Sichuan heat and flavor.
- Use two parallel skewers instead of one. This keeps the bundles from spinning when you flip them on the grill.
- Blanch the vegetables until just tender but still crisp. They need to hold their shape inside the beef wrap.
- Grill 3 to 4 minutes per side for medium rare. These thin strips cook fast, so watch them closely.
Ingredients
Directions
Combine the chile, soy sauce, hot bean sauce, ginger, sugar, and sherry.
Marinate the meat for four hours in the mixture.
Cook the vegetables in boiling salted water until tender but still slightly crispy.
Drain.
Combine a couple of carrot, celery, and green bean pieces together and wrap with a piece of the meat.
Thread the meat bundles and on two parrallel skewers and grill until the meat is medium rare, about 3 to 4 minutes on each side.
Brush the meat with the sauce, garnish with the sesame seeds and serve.
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