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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