sf wrote:

>> The sauce starts out by grinding fermented black beans with garlic and
>> hot chiles,
>
> No ginger and onion?

Sorry, I left some stuff out: Yes, the sauce will also contain ginger,
scallions, and sherry.


> Chile and cilantro? Huh. Sounds like Southwest/Chinese fusion.

The butter is what really makes this a fusion dish. Chiles and cilantro are
fairly common in Chinese cooking.


> Have you done this before? It seems like a black bean sauce would
> overwhelm the flavor of your steaks.

The steaks aren't going to be drenched in the sauce; they'll just have a
tablespoon of sauce on top, and more sauce served separately.


>> Chinese have a distaste for whole steaks on a plate; they consider it
>> butchery to cut up meat at the table.
>
> Which I find very odd, considering how large the individual pieces of
> "bite sized" meat are... at least in restaurants, where they should
> pay better attention to serving size.

Send the dish back and tell them to cut it up more finely!

Bob