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Szechwan Skewers

Ingredients

2 lb	1 kg	Sirloin Tip - trimmed and cleaned, thinly sliced into strips
Soy Glaze
2 tsp	10 mL	sesame oil
3	3	garlic cloves, crushed
1 tbsp	25 mL	grated ginger
2 c	500 mL	soy sauce
1 c	250 mL	pineapple juice
1/4 c	50 mL	lime juice
1/4 c	50 mL	water
3 tbsp	50 mL	cornstarch
		cracked black pepper, to taste
		chili flakes, to taste
4 c	1 L	cooked basmati rice
		sesame oil
4 c	1 L	julienne of carrot
4 c	1 L	julienne of mixed peppers
1 c	250 mL	chives cut into 2
		sesame seeds

Instructions

1. Heat sesame oil in pan. Sauté garlic and ginger.
2. Add soy sauce, pineapple juice and lime juice; bring to gentle boil.
3. Dissolve cornstarch in a small amount of cold water; add to soy mixture, stirring constantly.
4. Adjust seasoning with fresh cracked black pepper and chili flakes.
5. Cool glaze and use half to marinade beef for at least 4 hours in refrigerator.
6. Skewer beef on bamboo skewers and grill until just medium.
7. On serving plate, place a timbale of rice, and then quickly sauté the vegetable garnish of carrot and peppers in sesame oil.
8. Place over rice and then "tee pee" the skewers over top.
9. Heat remaining glaze, that was not used to marinate beef, and drizzle over beef.
10. Garnish with strings of chives and sesame seeds.

Servings: 10