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Sichuan steak tartare

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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