Beef in Fermented Black Bean Sauce
60 Minutes
4-5 SERVINGS
INGREDIENTS
Beef- Sadia Rump Cap Aged
- 75g fermented black beans
- 1 brown onion (cut into small cubes)
- 1 green bell pepper (cut into small cubes)
- 4 garlic cloves (minced)
- 125ml oil
- 400g Sadia Rump Cap Aged
- 1 Tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 Tbsp oyster sauce
- 2 tsp cornflour
- ¼ tsp baking soda
- 1 Tbsp sesame oil
- 20g cornstarch
- 1 Tbsp light soy sauce
- 2 tsp white sugar
- 250ml water
METHOD
- Keep Sadia Rump Cap Aged sealed and thaw it in the chiller for 24 hours before use. Portion out 400g and slice into 1-inch steaks.
- In a bowl, mix all marinade ingredients (except sesame oil). Add the beef and coat well. Add sesame oil, mix again, and refrigerate for 1 hour.
- Soak fermented black beans in water for 30 minutes, then drain.
- In a small bowl, mix cornflour, soy sauce and sugar until smooth. Add water and stir well. Set aside.
- Heat oil in a pan over high heat. Sear the beef steaks for 2 to 3 minutes on each side until browned. Remove and set aside to rest.
- In the same pan, add fermented black beans, garlic and green bell pepper. Stir-fry for 1 minute.
- Pour in the prepared sauce and cook until thickened and glossy.
- Slice the rested steaks against the grain, plate up and spoon the black bean sauce over the top. Serve with rice, if desired.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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