Steak topped with black bean sauce with shrimp

This recipe was adapted from Chef Roger Mooking’s cooking demonstration at the Gourmet Food and Wine Expo this year. 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


2 NY Strip loins
10 shrimps size 21/25 (I used Black tiger shrimp) – cut into 1 inch pieces
2 shallots-finely diced
½ a piece of ginger-peeled and finely diced
1 cup of black beans (Chinese style that is already soft)-washed, drained and chopped into little pieces
¼ cup of soy sauce
¼ cup of rice wine vinegar
2 tsp of sugar
Pinch of salt
Pinch of black pepper
Coriander-dice the stems, and roughly chop the leaves
2 Thai chilis
3 tbsp. of vegetable oil/olive oil
¼ cup of water
3 tsp of corn starch

Prep work:

    1. Season the steak with salt, pepper, and some olive oil and set aside
    2. Cut the shallots, ginger, black beans and coriander
    3. Peel, de-vein and cut the shrimp. Season with a tiny bit of salt and pepper

Cooking steps:

  1. In a pan, add the cooking oil, turn the temperature to medium-high, and sweat the shallots. Once the onions are cooked, add the ginger, chili and cook for about 3 minutes.
  2. 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.
  3.  In a separate pan, add the oil, and cook the shrimp until it turns pink. Remove and set aside.
  4.  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).
  5. 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.
  6. 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.

NY striploin with black bean sauce with shrimp

NY striploin with black bean sauce with shrimp

The sauce is just fabulous and goes well with so many different dishes. Using the black bean sauce (minus the shrimp), I added chicken, broccoli, garlic and shallots to make an easy stir-fry noodle dish the next day.

Udon with black bean sauce

Udon with black bean sauce

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