Strange Flavour Wagyu Striploin Recipe

Name: Strange Flavour Wagyu Striploin Recipe
Total time: 90 min
Ingredients: 250ml of vegetable oil; 1 bunch of spring onions, finely chopped; 5 garlic cloves, crushed; 10g of ginger, sliced; 15g of red chillies, finely chopped; 5g of coriander seeds; 3g of star anise; 5 dried long red chillies, deseeded; 50g of Sichuan peppercorns; 2 tbsp of white sesame seeds, untoasted; 10g of chilli powder; 20g of smoked paprika; 50g of tahini; 120g of chicken stock; 30g of sesame oil; 30g of light soy sauce; 30g of black vinegar; 5g of table salt; 2g of ground black pepper; 5g of caster sugar; 15g of white sesame seeds, toasted; 250g of wagyu striploin, very thinly sliced (this is easiest to do when the beef is cold); flaky sea salt; edible flowers, for garnish; 1 tbsp of coriander leaves

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This recipe from John Javier tops slivers of tender wagyu striploin with a Sichuanese strange flavour sauce and a spring onion-forward mala chilli oil.

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Ingredients

250ml of vegetable oil
1 bunch of spring onions, finely chopped
5 garlic cloves, crushed
10g of ginger, sliced
15g of red chillies, finely chopped
5g of coriander seeds
3g of star anise
5 dried long red chillies, deseeded
50g of Sichuan peppercorns
2 tbsp of white sesame seeds, untoasted
10g of chilli powder
20g of smoked paprika
50g of tahini
120g of chicken stock
30g of sesame oil
30g of light soy sauce
30g of black vinegar
5g of table salt
2g of ground black pepper
5g of caster sugar
15g of white sesame seeds, toasted
250g of wagyu striploin, very thinly sliced (this is easiest to do when the beef is cold)
flaky sea salt
edible flowers, for garnish
1 tbsp of coriander leaves