Black Bean Marinated Ribeye Steak with Soy-Pickled Jalapeños

Ribeye steak marinated with fermented and salted black soybeans (also known as Douchi) overnight, then pan-seared to perfection, resulting in a flavourful and tender steak thanks to the enzymes present in the fermented soybeans and their umami-rich flavours. This is then garnished with a tried and tested combination popular with Chinese restaurants around the world, including green bell peppers and soy-pickled jalapeños for an added kick and balance of flavours.
Marinating the ribeye steak with fermented black soybeans offers several benefits. The enzymes in the Douchi help break down proteins in the meat, resulting in a more tender texture. Additionally, the fermentation process enhances the umami profile of the soybeans, imparting a deep, savoury flavour to the steak. This marination technique not only tenderises the meat but also infuses it with rich, complex flavours that elevate the overall taste experience. The use of Douchi in the marinade allows for a well-balanced combination of savoury, salty, and slightly sweet notes, making the steak exceptionally delicious.
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[@milkmanmonkey123]

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[@Rusdeeeeeh]

excellent recipe!

[@chubby_deity3143]

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[@leemeiyeeh2073]

Great combo.
Chinese traditional pairing..
Into western stule steak
Never thought of this.
Love your extra info.

[@feastfortwo]

Thanks for this video. Your skills in cooking and shooting so pro! Big like👍👍👍
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