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Beef Skewer Recipe by Chef Calvin Eng

Tomato Beef Skewer Recipe by Chef Calvin Eng

  • Difficulty Level: 1
  • Serves Serves: 6
  • Preparation

    10 mins

  • Cooking

    20 mins

Chef Calvin Eng’s Beef Skewer Recipe combines tender hanger steak with a rich, flavorful sungold tomato sauce, enhanced with a hint of umami from Lee Kum Kee Premium Oyster Sauce. Grilled to perfection and topped with a jammy glaze, this dish offers a flavorful, juicy, and satisfying grilled meal.

What you’ll need

Made with
Lee Kum Kee products

How to make it

  1. Dice hanger steak into bite-sized pieces (about ½” x ½”). Marinate the steak with the marinade sauces for 30 minutes to 1 hour, at room temperature. Heat 8 cups of oil in a wok until it reaches 350°F.
  2. Oil blanch the steak in 5-6 batches for about 40 seconds each. Cool on a sheet tray, then skewer the pieces onto 7” bamboo skewers, alternating larger and smaller pieces until the skewer is full. Heat a pan or grill and sear or grill both sides of the skewers until slightly charred, then set aside.
  3. To prepare the sauce, heat neutral oil in a small saucepan over medium heat. Add ginger, garlic, and scallions, and sweat until fragrant. Add sungold tomatoes and cook over medium-high heat.
  4. Allow the tomatoes to burst and pop. Season with salt, fried garlic, and Premium Oyster Sauce. Toss to continue cooking until the mixture forms a jammy paste.
  5. Add in 1/4 cup of water and allow to simmer until jammy and soft and slightly reduced. Blend on high until smooth and spoon over skewers.
  6. Garnish with sliced scallions and serve!

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