Name: Sichuan steak tartare
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Ingredients: 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

Sichuan steak tartare

Australian Gourmet Traveller recipe for Sichuan steak tartare by Dan Hong.

Serves 6

Prep

30M

Cook

Total

35M

Ingredients

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

Method

Main

1.For dressing, whisk ingredients in a bowl and set aside.

2.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.

3.Divide mixture among 6 plates. Scatter with fried garlic and top with baby coriander. Serve immediately with prawn crackers and cucumber slices.

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.
Notes