"Steak tartare is all about the seasoning," says Hong. "It has to be almost too tasty to make it the dish it is. Salty, sour, sweet, you can basically use steak tartare as a vehicle for the flavours of any cuisine you like: it's just about applying the elemental flavours of that cuisine and topping them with a raw egg yolk. Sichuan food has lots of chilli oil, Sichuan pepper and dried roasted chillies, while a Vietnamese version might feature plenty of fresh, mixed herbs like coriander, Vietnamese mint, lemongrass and, of course, fish sauce. I've also played with Thai (lime leaf, roasted rice, lime juice, chilli, fish sauce) and Mexican (dried chipotle, coriander, served with tortilla chips) versions of this dish. To make Sichuan steak tartare, it's important you use the best-quality piece of beef you can afford. I use tri-tip (a triangular cut from the bottom of the sirloin) because it has a good texture and chew, rather than using fillet, which is a bit too soft. To appreciate the texture and quality of the beef, it must be chopped by hand, regardless of which cut you use."
Note Cassava crackers are available at Asian grocers; prawn crackers or deep-fried wonton skins work well, too. For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool. Chinkiang black vinegar, a black rice vinegar, and Lao Gan Ma chilli oil, a blend of oil, chilli flakes and peanuts, are available from Asian grocers. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.
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