- 250 g organic black beans
- 250 g edamame soya beans
- 2 T light soya sauce
- 400 g free-range rib-eye steak
- Szechuan pepper, crushed
- 4 T red-bean paste (optional)
In a small saucepan, boil the black beans until soft. Remove and drain.
Blanch the edamame beans and transfer them immediately to cold water to stop the cooking process, then drain.
Combine the two different types of beans and drizzle with soy sauce.
Rub the steak with the pepper and sear on both sides in a hot Teflon-coated pan. Reduce the heat and fry for 5 minutes a side (for a rare steak). Remove from the heat and rest for 5 minutes before slicing the steak.
Top with red-bean paste and serve with the beans.
Cook’s tips: Red-bean paste is available fromspecialty Asian food stores. Use peas or broad beans as a substitute for edamame soya beans.
Per serving: 4 618kJ, 98.4g protein, 35.4g fat, 96g carbs WINE: