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Check out the artful chi-chi-poo-poo food styling done by EG. Note the upturned bowl of rice, the batons of broccolini and carrot fanned out ever so nicely. And then the best bit, slices of medium-rare rump, drizzled with made-from-scratch black bean sauce. My attempt at food styling was a friggin’ disgrace, so I’ll leave that photo in the archives as a reminder of how not to plate up food.

Anyway, this is another recipe inspired by Bill Granger. I won’t write out the recipe (cause that would be bad), but you can find it in his Sydney Food book. What I like about this recipe is that it is somewhat unsual in it’s preparation. This is not a stirfry dish.

Firstly, one marinades a nice bit of rump (his recipe calls for eye fillet though) in some shao hsing wine, oyster sauce, caster sugar, kecap manis, sesame oil and fish sauce overnight. You drain the liquid and sear the steaks on super high heat for two minutes each side (or until your desired state of rare/medium - no more!)

You then make a little blackbean sauce with vegetable oil, garlic, salted blackbeans that have been rinsed, drained and lightly mashed with a fork, dark soy sauce, sugar, shao hsing wine and sesame oil. You let it bubble down until a nice saucy consistency is reached.

Then you slice the meat, arrange ever so nicely with some greenery, and spoon on the sauce. Served with rice, some extra chilli if desired, this is one damn fine tasty dish!

Written by mellie on March 12th, 2007 | Tags: Chinese, recipes | Category: Uncategorized |  Print This Post |  Email This Post | Subscribe to comments | Leave a comment | Trackback URL