Asian beef tartare with crispy rice noodles
Delicate hand-cut beef fillet, fragrant herbs and rich egg yolk come together in this elegant, flavour-packed tartare. Finished with crisp puffed rice noodles, sesame and a little chilli heat, it’s a beautifully balanced dish with plenty of texture and freshness.
Method
To make the crispy rice noodles, line a large baking tray with kitchen paper. Heat 2cm of oil in a small wok or a deep frying pan until it is very hot. Break the noodles into 6–8 batches and drop each batch into the hot oil, where they will puff and crisp instantly. Remove to the lined tray and repeat with the remaining noodles.
For the tartare, thinly slice the fillet against the grain, stack the slices, cut into matchsticks and then finely dice. Transfer to a bowl and gently toss with the spring onions, chilli, coriander, ginger, soy sauce and sesame oil. Taste and add more soy sauce if desired.
Mound the tartare in the centre of a plate, make a depression in the centre and sprinkle with sesame seeds. Drop the egg yolk into the depression, then top with some of the rice noodles, sprinkle with furikake seasoning and drizzle with the chilli crisp oil, if desired.
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Ingredients
For the crispy rice noodles:
Vegetable oil
½ a nest of vermicelli rice noodles
Furikake seasoning
For the tartare:
250g best quality beef fillet
2 spring onions, very finely chopped
1 green chilli, seeded and very finely chopped
A handful of coriander leaves, finely chopped
4 slices of sushi ginger, finely chopped
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon black sesame seeds
1 large Clarence Court egg yolk
Chilli crisp oil