Strange flavour wagyu striploin
This recipe from John Javier tops slivers of tender wagyu striploin with a Sichuanese strange flavour sauce and a spring onion-heavy mala chilli oil. Strange flavour (or guai wei) sauce is a Sichuanese sesame-forward soy-based sauce commonly used with chicken, and it's just as delicious here with beef. Extra chill oil and strange flavour sauce can be stored in the fridge for a week.
Ingredients
Metric
Imperial
Sichuan chilli oil
- 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
Strange flavour sauce
- 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
To serve
- 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
Method
For the chilli oil, first heat the vegetable oil in a large saucepan until it reaches 180°C
- 250ml of vegetable oil
Combine the rest of the ingredients except the chilli powder and smoked paprika in a large pot
- 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
Once the vegetable oil has reached 180°C, pour it over the ingredients in the stock pot. Once the oil stops sizzling, add the chilli powder and smoked paprika and allow to infuse for an hour before straining through a fine chinois
- 10g of chilli powder
- 20g of smoked paprika
While the chilli oil infuses, combine all the strange flavour sauce ingredients except the sesame seeds in a small saucepan. Bring it to a simmer and remove from the heat immediately
- 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
Use a stick blender to blitz everything until homogenous. Fold the toasted white sesame seeds into the sauce using a spatula and then set the sauce aside to cool down
- 15g of white sesame seeds, toasted
To serve, start by lightly seasoning the slices of striploin with flaky salt. Arrange the pieces on a flat plate making sure that the slices do not overlap
- 250g of wagyu striploin
- flaky sea salt
Drizzle over some of the strange flavour sauce and spoon some over the arranged slices. Drizzle about 3 tablespoons of Sichuan chilli oil over them and garnish with the edible flowers and coriander
- 1 tbsp of coriander leaves
- edible flowers, for garnish
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