Sichuan Steak Tartare

 

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

What you will need

For frying: vegetable oil

10 cloves garlic, very thinly sliced

To serve: cassava crackers (see note)

1 small handful baby coriander, to garnish

1 telegraph cucumber, sliced diagonally

  Dressing 1¼ tbsp rice wine vinegar

1¼ tbsp sugar syrup (see note)

2½ tbsp Chinkiang black vinegar (see note)

2½ tbsp mirin

150 ml light soy sauce

½ tsp garlic, finely grated

2 tsp ginger, finely grated

  Beef tartare base 400 gm piece of beef tri-tip

4 spring onions, thinly sliced

4 tbsp Lao Gan Ma chilli oil (see note)

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