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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

    10mins

  • Cooking

    20mins

30 minutes Asian Food Beef Appetizer Easy Recipes Quick Recipes
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

Ingredients

  • 2.5 lbs hanger steak, cut into cubes
  • 8 cups cooking oil
  • 15 bamboo skewers (about 7 inches)
  • sliced scallions, for garnish

Marinade

  • 1/4 cup Lee Kum Kee Premium Oyster sauce
  • 1/2 cup neutral oil
  • 1/2 cup Shaoxing wine
  • 1/4 cup corn starch
  • 1 1/2 Tbsp. sugar
  • 1/2 Tbsp. white pepper, ground
  • 1/2 Tbsp. black pepper, ground
  • 1/2 Tbsp. garlic powder
  • 1/2 Tbsp. baking soda

Sauce Mix

  • 1 Tbsp. neutral oil
  • 1 Tbsp. ginger, minced
  • 1 clove garlic, minced
  • 1 stalk scallion, sliced
  • 1 cup sungold tomato
  • 1/2 tsp. salt
  • 1 Tbsp. fried garlic
  • 1/2 tsp. Lee Kum Kee Premium Oyster Sauce
  • 1/4 cup water

Made with
Lee Kum Kee products

Premium Oyster Sauce, 5 lb (2.27kg)

Oyster Sauces

Premium Oyster Sauce

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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