East Meets West Steak Sauce
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 4
- 1/4 cup brown sugar
- 1 teaspoon soy sauce
- 1 cup red wine (i used merlot)
- 1 clove garlic smashed, not chopped or minced
- 1 tablespoon roasted red chili paste
- 1/8 teaspoon red chili flakes
- 1/2 stick unsalted butter at room temperature
- 2 teaspoon corn starch
- pinch fresh black pepper
- Carbohydrate 20.2915516269139 g
- Cholesterol 30.36875 mg
- Fat 11.4950837971761 g
- Fiber 0.475479600664282 g
- Protein 2.72680362033007 g
- Saturated Fat 7.2613242959917 g
- Serving Size 1 1 Serving (115g)
- Sodium 1308.71917099502 mg
- Sugar 19.8160720262497 g
- Trans Fat 0.811445625 g
- Calories 233 calories
Add the first 6 ingredients to a small sauce pan and heat over the stovetop on medium-high heat, stirring until the red chili paste and brown sugar dissolves. Bring to a boil and reduce the sauce by half, or until lightly syrupy. Meanwhile, with a fork, mash the butter and corn starch together (this is in the fashion of making a Beurre manié). Once sauce has reduced, turn heat down to low, and whisk in the butter cornstarch mixture until thickened. If the sauce is too thin, mash together another tablespoon of butter with 1/2 teaspoon of cornstarch, and add to sauce, repeating for desired consistency. Likewise, if the sauce is too thick, whisk in water, one tablespoon at a time. Add freshly ground pepper to taste, and keep over low heat until ready to serve.
