Mike Tomkins’ Beef in Black Bean Sauce
Big Flavours, Small Budgets – A series of tips and recipes from leading chefs, brands and foodies that show how to create delicious food on a budget.
Create your own Chinese fakeaway with this quick, easy and delicious beef in black bean sauce takeaway recipe by Mike Tomkins.
Tri-tip is a cut of beef made famous by the American BBQ scene. This cheaper cut of beef is treasured because of its amazing depth of flavour. Also known as the tail-end rump, tri-tip is an inexpensive cut compared to others such as bavette and makes this a firm favourite in my house.
This is my version of the beef in black bean sauce that you might get from your favourite Chinese takeaway, and honestly, this couldn't be easier to make. By following this recipe, you'll be able to make one of your favourites at home whenever you want.
Beef in black bean sauce recipe tips
The secret to making this Chinese takeaway recipe even better than the real thing is by cooking it to temperature, not time. Cook the beef whole, rest, and then slice after. This way, you can get the finish just how you like it: 52 °C for rare, 60 °C for medium or 71 °C for well done. The temperature will rise slightly as it rests, so remove the beef from the heat a little under these temperatures for the perfect finish.
Beef can become overdone really quickly, so using a fast instant-read thermometer like the Thermapen ONE, which reads the temperature in one second, will make all the difference.