Preparation

To make dressing, place all ingredients in a bowl and whisk together until sugar is dissolved.
To make steak tartare, remove all visible sinew from beef. Using a sharp knife, cut steak into very small pieces, about 4 mm wide.
Place 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 dressing. Use hands to combine until well incorporated. Divide 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 eg

Ingredients

  • 400 g sirloin steak
  • 80 ml (⅓ cup) 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 (nuoc mam cham)
  • 60 ml (¼ cup) white vinegar
  • 2 tbsp sugar
  • 60 ml (¼ cup) fish sauce
  • 125 ml (½ cup) water