Chocolate Beef Recipe

Prepare beef and marinade

Pat the beef cubes dry with paper towel. In a medium bowl whisk together cocoa powder, cocoa nibs or grated chocolate, soy sauce, mirin, brown sugar, minced garlic, grated ginger, black pepper and vegetable oil until well combined. Add the beef cubes and toss to coat thoroughly. Cover and refrigerate to marinate for at least 30 minutes and up to 2 hours (longer will deepen the chocolate flavor).

Remove beef from the refrigerator 15 minutes before cooking to come toward room temperature. Shake off excess marinade (reserve marinade) so pieces are glossy but not dripping.

Sear the beef

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon oil and swirl. Working in a single layer (do not overcrowd), sear beef cubes for 1–2 minutes per side until well-browned and a dark crust forms. Transfer seared beef to a plate and keep warm. If necessary, sear remaining beef in a second batch.

Make the pan sauce

Lower heat to medium. Add the chopped shallot and 15 g butter to the same pan; cook 1–2 minutes until softened and fragrant, scraping up browned bits from the bottom. Pour in red wine (if using) and simmer 30–45 seconds to reduce slightly. Add reserved marinade and beef stock. Bring to a gentle simmer and let reduce 3–4 minutes until slightly thickened.

Whisk the cornstarch with 1 tablespoon cold water to make a slurry. Stir slurry into the simmering sauce to thicken incrementally; simmer 1 minute more. Remove pan from heat and add chopped dark chocolate and balsamic vinegar, stirring until chocolate melts and sauce becomes glossy. Taste and season with up to 1 teaspoon sea salt or additional pepper as needed.

Return seared beef with any accumulated juices to the pan and gently toss in the sauce to coat, warming through for 1–2 minutes (do not overcook). If sauce seems grainy, simmer very gently 30–60 seconds while stirring to finish emulsifying.

Finish with freshly chopped parsley and, if desired, a light dusting of additional cocoa powder or a few cocoa nibs for texture.

If serving with mashed potatoes: prepare mashed potatoes in advance and keep warm. Spoon beef and sauce over mashed potatoes or alongside steamed rice. Toss baby spinach briefly in a dry pan with a pinch of salt just until wilted or serve roasted vegetables on the side.

Divide between two plates and serve immediately. Recommend a bold red wine or robust porter-style beer to complement the chocolate notes.