beef tataki

Cold Japanese beef salad. I used beef tenderloin to make it super tender.

Beef Tataki

(2 lbs) beef tenderloin,

soy sauce

mirin or rice vinegar

scallions sliced thin

brown sugar

lemon zest and juice

ginger, grated

garlic

bok choy

scallions minced

daikon radish chopped

cucumber chopped

sprouts

chives

lemon zest and juice (dressing)

Prepare beef tenderloin by trimming off any large pieces of fat or tendon. If you're friendly, your butcher might do this for you. Season it well with salt and pepper.

Add oil to a large heavy pan over high heat. Sear tenderloin for about 3 minutes per side until well browned.

Add tenderloin to a roasting pan and roast for 25-30 minutes at 350°F until it reaches an internal temperature of 120-125°F (for medium rare). Be careful not to overcook.

Add marinade ingredients to a large plastic bag. Mix well. Once tenderloin is out of oven and cooled a bit, add to bag.

Refrigerate tenderloin in marinade for at least 6 hours, but you could also do overnight. Turn it occasionally to make sure marinade is evenly covering the tenderloin.

When ready to make the salad, dice salad ingredients and make a bed on each plate.

Slice tenderloin very thinly using a sharp knife. 3-4 slices per salad is a good serving.

Drizzle dressing over salad before serving and garnish with chives and sprouts.

Recipe video above. Here&#39;s a Beef Tataki recipe, a fusion Japanese restaurant favorite with thinly sliced beef in a citrusy dressing. Making it at home costs a fraction of eating out!I make the deluxe restaurant version with beef tenderloin, crispy potato straws, and garlic oil for entertaining. Whereas the steak version with Asian Sesame Dressing and a sprinkle of crispy fried shallots with a side of Smashed Cucumbers and Garlic Pot-Steamed Rice is my sort of Monday night meal!Serves 2 as a main with sides or 4 as a starter as part of a larger banquet (see my new fusion Japanese menu here).

beef

/10 oz sirloin steak

tbsp vegetable oil ((or other neutral flavoured oil))

tsp cooking salt / kosher salt

tbsp cooking sake ((Note 4))

mirin ((Note 4))

tbsp rice vinegar ((substitute apple cider vinegar))

tbsp Japanese soy sauce (, regular (Note 5))

yuzu

oil oil

garlic (, sliced 2 mm thick)

Crispy potato straws ((Pommes Paille, pictured, "fancier" option!))

Crispy shallots ((store bought, easy option))

green onion (, finely sliced (optional curling, Note 8))

Prep - Preheat the oven to 130°C / 275°F (all oven types). Rub the beef with the oil and sprinkle with salt. Place on a rack set on a tray.

Roast for 18 - 20 minutes or until the internal temperature in the middle is 41°C / 105°F (check first at 15 minutes, Note 9).

Sear - Heat a cast iron skillet on high heat until it is smoking. Sear each side of the beef for just 10 seconds, no longer (I do 4 sides).

Cool - Transfer the beef onto a rack on a tray. Cool for 30 minutes on the counter then refrigerate uncovered for 2 hours.

Thinly slice - When ready to serve, slice it as thinly as you can without tearing the beef, aiming for 3mm / 1/16&quot; but up to 5mm / 1/8&quot; thick is fine. (Note 10 for tips)

Beef tenderloin:

Place the sake and mini in a tiny saucepan on low heat. Bring to a simmer, then simmer for 1 minute. Pour into a bowl, let it cool.  Then stir in remaining dressing ingredients.

Yuzu dressing:

Put the garlic and oil in a tiny saucepan on low heat. Simmer for 5 minutes, stirring a few times, until the garlic is light golden. Cool for 15 minutes then strain (reserve crispy garlic for another use)

Garlic infused oil:

Plate up - Lay the beef slices on a plate, overlapping slightly. Drizzle with 3-4 tbsp of the Dressing, then 1 1/2 tbsp of the garlic oil. Pile the crispy potato in a heap in the middle, sprinkle with green onion. (Or use the easy steak garnish options above instead).

To eat - Serve straight away. Make sure you get some crispy potato in every bite, and squidge the beef around in the tasty sauce.

Assemble:

Cook - Rub the steak with the oil then sprinkle with the salt. Heat a cast iron skillet on high heat until it is smoking. Cook the steak to rare (1 1/2 - 2 minutes on each side, but it will depend on thickness of steak), or to your taste (Note 11 for doneness). Cool &amp; thinly slice steak per beef tenderloin steps above.

Assemble - Place the slices in a line, slightly overlapping. Drizzle over Dressing and oil (or alternative Sauce of choice). Sprinkle crispy fried shallots down the centre then green onion. Serve!

Easy steak option:

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Beef Tataki

Top 2 beef tataki recipes from across the web

The most viewed beef tataki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beef Tataki

Beef Tataki

The most viewed beef tataki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine