Master Recipe

Spicy Mango Salsa

Associated Recipes

Scallion-Crusted Cod
with Mango Salsa

Mango Chicken Stir-Fry
with Snap Peas

Beef And Shiitake Satays
with Mango Sauce

Guest Recipe

BEVERAGE TIP
Grape type
Merlot

Characteristics
Ripe plum, soft cocoa, supple tannins

Recommendations
Casa Lapostolle,
Cuvèe Alexander Colchagua Valley, Chile

MING’S TIPS
For a striking presentation, zigzag 4 plates with the mango mixture, place a mango half, rounded side up, on top, and stick the satays into the mango halves like pins in a pincushion.

For a more substantial snack, I wrap the satays in noodle-filled red lettuce leaves. Soak one 8-ounce package of rice or mung-bean noodles in hot water until they’re soft, about 30 minutes; drain the noodles well. Divide the noodles among 4 red lettuce leaves, place a satay over each noodle portion, and pull out the skewers. Roll the satays in the leaves and serve with the dipping sauce.

BEEF AND SHIITAKE SATAYS
WITH MANGO SAUCE

There’s nothing better for satays than a great dipping sauce, and this delicious beef goes with sweet-and-spicy mango salsa. You can prepare satays with just about anything: meat, seafood, and vegetables, alone or combined. The only key to success is making sure the various ingredients are cut so that they’ll all be done at the same time.

You’ll need four 4- to 5-inch wooden skewers for this, soaked in water for 20 minutes so they won’t burn when grilled.

Serves 4

• 1 1/2 pounds flank steak, cut diagonally against the grain into strips 4 incheslong and 1/4 inch thick

• 1 pound fresh shiitake mushrooms, stemmed and caps halved

• 1 bunch of scallions, white and green parts, cut into 2-inch lengths

• 1/4 cup soy sauce

• 1/3 cup red wine

• 1 tablespoon sugar

• 3/4 cup grapeseed or canola oil, plus 2 tablespoons for cooking, if needed

• 1 teaspoon coarsely ground black pepper, plus additional to taste

• 2 cups Spicy Mango Salsa

• Kosher salt to taste

• 2 ripe mangos, halved, for garnish (optional)

1. In a large bowl, combine the flank steak, shiitakes, scallions, soy sauce, red wine, sugar, 1/4 cup of the oil, and the teaspoon of coarsely ground black pepper. Set aside for 30 minutes.

2. Meanwhile, in a blender, blend the salsa at high speed and drizzle in the remaining 1/2 cup of oil. Season with salt and pepper. Set aside.

3. To make the satays, thread each skewer with a length of scallion, either white or green part, a shiitake half, a strip of flank steak secured in an "S" shape, a second piece of shiitake, and a second scallion length. They should touch fairly tightly.

4. Prepare an outdoor grill and heat to hot, or preheat a grill pan or heavy sauté pan over high heat. Spray the grill grid with nonstick cooking spray, or add the 2 tablespoons of oil to the grill pan or sauté pan and swirl to coat. Cook the satays until the meat is medium-rare, turning once, 2 to 3 minutes per side.

5. Transfer the dipping sauce to an attractive bowl, arrange the satays on a platter, and serve with the sauce.

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