400 gmpiece of beef tenderloin40 gm(1/3 cup) Lao Gan Ma chilli oil with peanuts (see note)4spring onions, finely sliced15 gm(1/3 cup) fried garlic (see note)To serve:baby coriander, prawn crackers (about 24) and sliced telegraph cucumberDressing75 mllight soy sauce25 mlChinese black vinegar25 mlmirin2½ tsprice wine vinegar2½ tspsugar syrup (see note)5 gmpiece of ginger, finely grated¼garlic clove, finely grated
For dressing, whisk ingredients in a bowl and set aside.
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.
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.