YOU ARE HERE: LAT HomeCollections

Black Beans Make Steak With a Twist

June 20, 1985

Steak is always a barbecue favorite, and this recipe adds a new dimension that standard methods can't imitate. The sauce of this recipe is as precious as caviar because it calls for one of the finest and most valuable ingredients used in Chinese sauces--salted black beans.

Black beans can be kept in an airtight container at room temperature. They keep indefinitely and will always be on hand to prepare this delicious Chinese steak dish.

The addition of ginger enhances the juicy flavors of the steak and black bean combination. The ginger root you choose should be firm with a smooth, tight skin.

The pungent black beans, together with sour cream, garlic, ginger and Chinese parsley, make a creamy sauce that is truly distinctive.



2 tablespoons salted black beans, rinsed

1 small clove garlic

2 thin slices ginger

2 teaspoons minced Chinese parsley

1/2 cup sour cream

4 beef steaks (New York, sirloin, club, T-bone or Porterhouse)

Soy sauce, optional

Combine beans, garlic and ginger in blender or food processor container and process until smooth. Stir parsley and sour cream into mixture and chill. Place steaks on grill 4 to 5 inches above medium-hot coals. Grill 5 minutes on each side or to desired degree of doneness, brushing both sides with soy sauce. Serve with caviar cream. Makes 4 servings.

Los Angeles Times Articles