Wagyu Rump Cap with Three-⁠Cup Sauce 4 Servings • 45 minutes • Stir-Fry

Wagyu Rump Cap with Three-⁠Cup Sauce

4 Servings • 45 minutes • Stir-Fry
Charlie CarringtonRECIPE BY
Charlie Carrington
Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne’s South Yarra that completely changes cuisine four times a year. The ambitious concept sees Charlie travel around the world for inspiration, then recreate his version of a cuisine for diners in his intimate restaurant. “It’s my lens on the food that I eat and enjoy,” he says. Charlie’s Atlas Weekly meal-box service is similarly globe-trotting, skilling up home cooks and exciting households with delicious easy-to-prepare dinners.

This is my version of a Taiwanese stir-fry dish, made here with smoked Wagyu rump cap cubes. The sauce is a spin on ‘three-cup sauce’, with soy, sesame oil and Chinese wine balanced with sugar and aromats. Figs are smoked too and dressed with black garlic and miso paste.

Recipe TC1 Right Story - Wagyu Rump Cap Three Cup Sauce

Ingredients

Wagyu
  • 200 grams (7 oz) Westholme rump cap, cubed

  • 6 fresh figs, halved

  • 3 tbsp black garlic miso paste

  • Handful runner beans

Three-Cup Sauce
  • 1 tbsp vegetable oil

  • 1 tbsp ginger, minced

  • 4 garlic cloves, minced

  • ½ cup Chinese cooking wine ½ cup light soy sauce

  • ¼ cup sesame oil

  • 2 tbsp sugar

  • white pepper, ground, to taste

  • 2 tsp cornflour

To serve
  • Spring onions (green onions / shallots), finely sliced

  • Micro shiso

  • Tasted peanuts, crushed

  • Crispy fried shallots

Method

  1. Dress cut side of figs with a generous amount of black garlic and miso paste.

  2. Place rump cap and figs on a rack in a smoker for 20 minutes.

  3. While meat is smoking, make three-cup sauce. Heat oil in pan and gently cook ginger and garlic to soften without colouring.

  4. Add wine, soy and sesame oil. Turn heat up, stirring, then add sugar and pepper to season.

  5. Ladle a few tablespoons of sauce into a small bowl and mix vigorously with cornflour. Add slurry back to the pan and reduce and thicken to a glossy consistency that coats the back of a spoon.

  6. Grill runner beans over charcoal to blister.

  7. Briefly sear rump cap cubes over charcoal or on a barbecue.

  8. Toss rump cap through three-cup sauce.

  9. Plate Wagyu with runner beans, figs and a little extra sauce from the pan.

  10. Garnish with spring onions, shiso, peanuts and shallots.

"I love to bring back inspiration from overseas, see things with my lens, and interpret the dishes in my own way."

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