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.
200 grams (7 oz) Westholme rump cap, cubed
6 fresh figs, halved
3 tbsp black garlic miso paste
Handful runner beans
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
Spring onions (green onions / shallots), finely sliced
Tasted peanuts, crushed
Crispy fried shallots
Dress cut side of figs with a generous amount of black garlic and miso paste.
Place rump cap and figs on a rack in a smoker for 20 minutes.
While meat is smoking, make three-cup sauce. Heat oil in pan and gently cook ginger and garlic to soften without colouring.
Add wine, soy and sesame oil. Turn heat up, stirring, then add sugar and pepper to season.
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.
Grill runner beans over charcoal to blister.
Briefly sear rump cap cubes over charcoal or on a barbecue.
Toss rump cap through three-cup sauce.
Plate Wagyu with runner beans, figs and a little extra sauce from the pan.
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."