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Sichuan steak tartare

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

By Dan Hong
  • 30 mins preparation
  • 5 mins cooking
  • Serves 6
  • Print
Sichuan steak tartare


  • 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


  • 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.