📝 About This Recipe
Inspired by the bold, numbing heat of Western Chinese street food and the elegance of a classic carpaccio, this dish features paper-thin ribbons of raw beef that drape over the plate like delicate ears. The chilled, silky texture of the premium beef is electrified by a complex dressing of toasted chili oil, black vinegar, and mouth-numbing Szechuan peppercorns. It is a sensory masterpiece that balances fire, acidity, and the buttery richness of high-quality steak.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin or Eye of Round (Prime grade, trimmed of all silver skin and fat)
- 1/2 teaspoon Sea Salt (for initial seasoning)
The Chili Vinaigrette
- 4 tablespoons Chili Oil with Flakes (preferably Lao Gan Ma or homemade)
- 2 tablespoons Chinkiang Black Vinegar (adds a deep, smoky acidity)
- 1 tablespoon Light Soy Sauce (for umami balance)
- 1 teaspoon Toasted Sesame Oil (pure roasted variety)
- 1 teaspoon Szechuan Peppercorns (toasted and finely ground)
- 1/2 teaspoon Sugar (to round out the heat)
Aromatics & Crunch
- 4 cloves Garlic (sliced into paper-thin chips)
- 3 tablespoons Neutral Oil (for frying garlic)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 2 pieces Thai Bird's Eye Chilies (thinly sliced for extra heat)
Garnish
- 1/4 cup Cilantro (fresh leaves only)
- 2 pieces Scallions (whites and greens, julienned)
- 1 teaspoon Toasted White Sesame Seeds
- 2 tablespoons Roasted Peanuts (crushed)
👨🍳 Instructions
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1
Wrap the beef tightly in plastic wrap and place it in the freezer for 30-45 minutes. You want it firm but not frozen solid; this makes slicing paper-thin sheets much easier.
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2
While the beef chills, prepare the garlic chips. Heat the neutral oil in a small skillet over medium-low heat. Add the sliced garlic and fry until golden and crisp, about 2-3 minutes. Drain on a paper towel and reserve the garlic-infused oil.
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3
In a medium mixing bowl, whisk together the chili oil, black vinegar, soy sauce, sesame oil, ground Szechuan peppercorns, sugar, grated ginger, and 1 tablespoon of the reserved garlic oil.
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4
Toast the sesame seeds in a dry pan over medium heat for 1 minute until fragrant. Set aside.
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5
Remove the beef from the freezer. Using an extremely sharp chef's knife or a meat slicer, cut the beef against the grain into translucent, wide slices (the 'Elephant Ears').
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6
If the slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them with the side of a meat mallet or a rolling pin.
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7
Arrange the beef slices on a chilled large platter, slightly overlapping them to create a beautiful, rippled texture.
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8
Lightly season the beef directly with a pinch of sea salt to enhance its natural flavor.
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9
Drizzle the chili vinaigrette evenly over the beef slices, ensuring every piece gets a bit of the spice and acid.
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10
Scatter the fresh sliced Thai chilies and julienned scallions over the top for a pop of color and freshness.
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11
Finish the dish by garnishing with the crispy garlic chips, crushed peanuts, toasted sesame seeds, and fresh cilantro leaves.
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12
Serve immediately while the beef is still chilled and the garlic chips are crunchy.
💡 Chef's Tips
Always use 'sushi-grade' or the highest quality beef from a trusted butcher since it is served raw. To get the Szechuan peppercorns perfect, toast them in a pan until they smoke slightly, then grind them fresh for maximum numbing effect. If you find the heat too intense, add an extra teaspoon of sugar or a splash more vinegar to the dressing. Ensure your serving platter is chilled in the refrigerator for 20 minutes before plating to keep the beef at the optimal temperature. Avoid dressing the meat too far in advance, as the vinegar will begin to 'cook' the beef (like ceviche) and change the color from bright red to grey.
🍽️ Serving Suggestions
Pair with a crisp, off-dry Riesling or a cold lager to cut through the spice. Serve alongside a smashed cucumber salad with garlic and sesame. Provide warm, crusty baguette slices or steamed bao buns to soak up the leftover chili oil. Excellent as a shared appetizer before a hot pot or a grilled steak main course.