Black garlic is one of my ingredients-of-the-moment with its intense sticky sweetness that instantly deepens the flavour of a dish. It’s made by fermenting garlic bulbs under specific heat and humidity conditions so it turns black and develops its unique flavour.
I was inspired by a dish I had once at a Taiwanese restaurant in London that unfortunately has now closed down. I love the combination of beef and black garlic in this dark, glossy sauce. It’s a dish that tastes like you’ve laboured over a hot stove all day to develop that beautiful, rich, umami flavour, when in actual fact it’s really simple and quick. Just be careful not to overcook the beef otherwise it’ll become tough and chewy.
- 200g beef chopped into cubes
- 4-5 cloves black garlic sliced
- 1 clove fresh garlic sliced
- 2tbsp soy sauce
- 1tsp mirin
- 1/2 tsp sesame oil
- Rice to serve
- Chopped spring onions, crispy shallots, chillies, and sesame seeds to garnish
- Heat some oil in a pan, add the fresh garlic and heat through until softened. Add the beef cubes and stir-fry until they’re browned.
- Add the soy sauce, mirin, and black garlic. Stir-fry for another 2-3 minutes on medium heat.
- Stir through the sesame oil and serve over cooked rice with the spring onion, chillies, and sesame seeds sprinkled over the top.