- 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
- 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
- 1For dressing, whisk ingredients in a bowl and set aside.
- 2Remove 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.
- 3Divide 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.