Estimated reading time: 3 minutes
You know how to cook an elk steak well, but the flavors you make with sauces add variety and complement the meat. I experienced this sauce for the first time in Taiwan as a 19-year-old kid, which was also the first time I’d ever had a steak at a restaurant.
This sauce is flavorful and spicy and a little sweet. Use it on any red meat to finish the flavor. I used it here on backstops from last year’s cow elk. It would also be excellent on a roast.
If you want to make it really authentic Taiwanese, serve it on a hot skillet with an egg frying on the side.
These proportions make enough to have extra and keep it in the fridge to use next time you cook. You could also halve it for smaller proportions.
What You Need
- Your Favorite Meat cooked as steak or a roast
- 2 Shallots minced (substitute yellow onions)
- 6 Cloves of garlic grated
- 6 Tablespoons butter
- 4 Tablespoons black pepper (4 Tablespoons = 1/4 Cup)
- 4 Tablespoons oyster sauce
- 4 Tablespoons Worcestershire sauce
- 4 Tablespoon honey or sugar
- 2 Tablespoons soy sauce
- 2tablespoons rice wine or white wine or stock
- 5 tablespoons Ketchup
- Green onion and corn kernels for garnish
What You Do
Mince the shallots and grate the garlic. In a small saucepan, melt the butter over medium heat then add the shallots and simmer for about 3 minutes, then add the garlic and simmer another two minutes.
Add the black pepper, blend it into the butter, and let it simmer for another two minutes.
Now add the rest of the ingredients and simmer for about five minutes. Add more wine or stock if it’s too thick.
Drizzle the sauce piping hot over your steak, drop green onions and corn on for a garnish, and enjoy.
