Sichuan steak tartare recipe by Dan Hong | Gourmet Traveller

Ingredients

• 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)