Sichuan Steak

Ingredients

Contains: peanut, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 tbsp Worcestershire sauce
• 4 tbsp mirin
• 120ml/4fl oz soy sauce
• 1 large piece fresh root ginger
• 2 tbsp ketchup
• 37g/1¼oz garlic
• 80ml/2½fl oz honey
• 38g/1¼oz shallots
• 2 tbsp lemon juice
• 2 tbsp chili sambal
• 1 tbsp black pepper
• 2 x 150-200g/5½-7oz eye end cuts of rib-eye steak
• 1 bunch spring onions
• 2 tbsp Chinese dry mustard
• 50g/1¾oz pickled ginger
• 4 tbsp lime juice
• ½ tbsp finely chopped garlic
• 1 tbsp finely chopped shallots
• 4 tsp honey
• 80ml/2½fl oz soy sauce
• 4 tsp ginger vinegar
• 1¾ tbsp chili oil
• 1¼ tbsp sesame oil
• 240ml/8½fl oz peanut oil
• ¼ green cabbage
• ½ radicchio
• 1 medium carrot
• ½ daikon
• ½ pack daikon
• 1 red peppers
• 1 yellow pepper
• 2 Japanese cucumbers

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, whisk 4 tbsp Worcestershire sauce, 4 tbsp mirin, 120ml/4fl oz soy sauce, 2 tbsp ketchup, 80ml/2½fl oz honey, 1 large piece grated fresh root ginger, 37g/1¼oz grated garlic, 38g/1¼oz minced shallots, 1 tbsp black pepper and 2 tbsp chili sambal. Put the steaks in a dish, pour over about half the marinade, cover and refrigerate for 20 minutes.

2. Whisk the remaining 80ml/2½fl oz soy sauce with 4 tbsp lime juice, 2 tbsp lemon juice, 4 tsp honey, 4 tsp ginger vinegar, 1¾ tbsp chili oil, 1¼ tbsp sesame oil, ½ tbsp chopped garlic, 1 tbsp chopped shallots and 50g/1¾oz chopped pickled ginger to make a dressing.

3. Mix 2 tbsp Chinese dry mustard with a splash of water into a smooth paste and set aside. Finely shred the cabbage, radicchio, carrot, both daikon halves, both peppers and the cucumbers, then toss with half the dressing.

4. Cut the spring onions into 2-inch pieces. Heat 2 tbsp of the peanut oil in a heavy skillet over high heat. Add the spring onions, cook 1 minute until charred, then move to a plate.

5. Lift the steaks from the marinade and pat dry. Add the remaining peanut oil to the hot skillet and sear the steaks 3 to 4 minutes per side until the thickest part reaches at least 145°F (63°C).

6. Rest the steaks on a board for 3 minutes. Meanwhile, boil the leftover marinade for 2 minutes and spoon it over the steaks as a glaze. Do not reuse it raw.

7. Slice the steaks against the grain. Serve with the spring onions, the dressed vegetables and the mustard paste on the side for dipping.