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Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Chinese gongfu tea tray — drainage system for tea ceremony
Italian pasta organized by shape — which sauce belongs with which pasta
Classic whistling kettle — alerts when water boils, stovetop staple
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Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Chinese gongfu tea tray — drainage system for tea ceremony
Italian pasta organized by shape — which sauce belongs with which pasta
Classic whistling kettle — alerts when water boils, stovetop staple
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Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth. Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture. Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.