Read on for Louis Tikaram’s stockyard black Angus beef with yellow bean and ginger nahm jim recipe.
Louis – This dish was inspired by my time at Tetsuya’s restaurant; I cooked a course of Wagyu and fresh wasabi, I wanted to transform that sensation of the hot wasabi cutting through the richness of the beef.
1 x 400gr Stockyard Black Angus steak of your choice
Ginger and yellow bean pound
60grms peeled ginger
2 cloves garlic
1 green scud chili
4 cleaned coriander roots
5 pieces of whole white pepper corn
1 tablespoon white sugar
1 tablespoon white vinegar
60mls yellow bean paste
Pound all the solid ingredients to a fine paste in a motor and pestle then add the yellow bean paste and seasonings. Mix well
Chargrill the Steak on a BBQ or wood fired grill or you could simply pan fry in a heavy based fry pan or grill plate on the stove till they are caramelized with a good char on the outside this should take at least 5 minutes either side and 10 minutes to rest.
Serve with a good heap of the ginger and yellow bean nahm jim.
Serves 4 as part of a shared meal.