Vietnamese Steak Tartare

COMPLIMENTARY RECIPE

“In this recipe, traditional French steak tartare, which is made with minced beef and served raw with egg yolk and seasoning, is given a Vietnamese makeover with the addition of Asian herbs and seasonings. The egg yolks used are quail, and it is dressed with a signature Vietnamese Nước Mắm Chấm.” - SBS Food

SERVES 4

INGREDIENTS

400 g sirloin steak
80 ml lemon juice
1 tsp fried red Asian shallots
1 tsp fried garlic
¼ tsp toasted rice powder
½ tsp garlic oil
6 sawtooth coriander leaves, finely sliced
1 large handful Vietnamese mint, finely sliced
1 bird's eye chilli, sliced
1 large handful bean sprouts
1 large handful perilla leaves
8 quail egg yolks (in quail egg half-shells)
Fish Sauce Dressing (Nước Mắm Chấm)
60 ml white vinegar
2 tbsp sugar
60 ml fish sauce
125 ml water

METHOD

To make the dressing, place all ingredients in a bowl and whisk together until the sugar is dissolved.

To make the steak tartare, remove all visible sinew from beef. Using a sharp knife, cut the steak into very small pieces, about 4 mm wide.

Place the steak in a bowl and add lemon juice. Mix well. (The lemon juice will slightly citrus-cure the beef.)

Add fried shallots, fried garlic, toasted rice powder, garlic oil, coriander, mint, chilli and ⅓ cup of the dressing. Use your hands to combine until well incorporated. Divide the mixture between four plates.

In a separate bowl, mix bean sprouts and perilla leaves. Add to each serve of tartare, then top with a quail egg yolk in its shell. Serve with the remaining fish sauce dressing.