Sichuan steak tartare


  • Serves 6 people

  • 400 gm piece of beef tenderloin
  • 40 gm (1/3 cup) Lao Gan Ma chilli oil with peanuts (see note)
  • 4 spring onions, finely sliced
  • 15 gm (1/3 cup) fried garlic (see note)
  • To serve: baby coriander, prawn crackers (about 24) and sliced telegraph cucumber
  • Dressing
  • 75 ml light soy sauce
  • 25 ml Chinese black vinegar
  • 25 ml mirin
  • 2½ tsp rice wine vinegar
  • 2½ tsp sugar syrup (see note)
  • 5 gm piece of ginger, finely grated
  • ¼ garlic clove, finely grated
01   For dressing, whisk ingredients in a bowl and set aside.
02   Remove all visible sinew from beef, then with a sharp knife, cut into very small dice (about 4mm) and refrigerate until required and combine in a bowl with chilli paste, spring onion and dressing. Mix with hands until ingredients are well incorporated.
03   Divide mixture among 6 plates. Scatter with fried garlic and top with baby coriander. Serve immediately with prawn crackers and cucumber slices.
Note Lao Gan Ma is a brand of several different chilli oils and pastes; check ingredients and use the chilli oil containing peanuts. For fried garlic, thinly slice 8 garlic cloves on a mandolin, then deep-fry in oil at 140C until golden (1-2 minutes). For sugar syrup, combine 1 tbsp caster sugar and 1 tbsp water in a small saucepan over medium heat, stir to dissolve sugar, then set aside to cool. Makes 30ml.

This recipe was published in May 2013.
View Full Site