Black bean sauce is so versatile, it can be used for steamed spare ribs and stir-fry’s using the sauce. This recipe combines it with shrimp and then used a stopping for steak.
This recipe was adapted from Chef Roger Mooking’s cooking demonstration at the Gourmet Food and Wine Expo in 2013. Chef Mooking used filet mignon in his recipe and I used the NY Striploin instead (I wanted to save some money). The black bean sauce is so versatile, I made other dishes including steamed spare ribs and stir-fry’s using the sauce. This pairs well with some steamed vegetables or rice. Try it, and tell me how it turned out. Black bean goodness!
Makes 2 servings
Prep time: 15 mins
Cooking time: 25 mins
Oil for cooking
2 shallots-finely diced
½ a piece of ginger-peeled and finely diced
2 Thai chilis
¼ cup of soy sauce
2 tsp of sugar
¼ cup of rice wine vinegar
¼ cup of water
2 NY Strip loins
10 Black tiger shrimps size 21/25 – cut into 1 inch pieces
1 cup of black beans -washed, drained and chopped into little pieces
Pinch of salt
Pinch of black pepper
Coriander-dice the stems, and roughly chop the leaves
3 tsp of corn starch
- Season the steak with salt, pepper, and some olive oil and set aside
- Cut the shallots, ginger, black beans and coriander
- Peel, de-vein and cut the shrimp. Season with a pinch of salt and pepper
- In a pan, add the cooking oil, turn the temperature to medium-high, and sweat the shallots. Once the shallots are cooked, add the ginger, chili and cook for about 3 minutes.
- Turn up the heat, and add in the soy sauce, sugar, rice wine vinegar, and the water. Stir and cook for a few minutes. Turn the heat down low and cook the shrimp and the steak in the mean time.
- In a separate pan, add the oil, and cook the shrimp until it turns pink. Remove and set aside.
- On a grill or pan, cook the steak medium rare, which is about 5 minutes per side. Once cooked, let the steak rest on a plate for 10 minutes (the steak should rest as long as you cooked the steak).
- Before serving, turn up the heat of the sauce, once boiling, make a slurry of corn starch and water, and add to the sauce to thicken it. Once thickened, add in the cooked shrimp and cilantro.
- Pour the sauce on top of the steak. Serve immediately.
You do not need to put as much sauce on top of your steak, like I did in the picture. I am a big sauce person, so I made a mound. Cut it into strips and this makes a great appetizer for your guests.
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