Strange flavour wagyu striploin

John Javier 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.

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First published in 2023




Sichuan chilli oil

Strange flavour sauce

To serve



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


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


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


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


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


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

First published in 2023

John Javier became known as one of the most exciting new voices in Chinese cooking while at the helm of Master in Sydney and Happy Paradise in Hong Kong. He now heads up Fitzrovia’s The Tent (At the End of the Universe) and its Middle Eastern menu.

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