Tender Japanese Beef Tataki Salad.
Learn how to make this very simple but extremely delicious & tender beef tataki. If you didn’t know, beef tataki originates from Japan & is the method of preparing and cooking beef or eye fillet steak. This delicious, fresh & easy to make dish is perfect all year round & will surely impress yourself & anyone you serve it to. If you prefer your beef cooked a little longer, that’s fine too.
Ingredients
Steak & Salad
- 1 ½ Tbsp (30ml) - Peanut Oil
- 500g (1.1lbs) - Beef Eye Fillet
- Seasoning To Taste
- 1 - White or Red Onion, Thinly Sliced & Kept In Cold Water
- 200g (7.05oz) - Chinese Radish (Daikon), Grated & Kept In Cold Water
- Rocket (Arugula) To Serve
Dressing
- 1 ½ Tbsp (30ml) - Cooking Sake
- 1 ½ Tbsp (30ml) - Mirin
- 2 ½ Tbsp (50ml) - Soy Sauce
- 1 ½ Tbsp (30ml) - Rice Vinegar
- ½ - Orange, Juiced
- 1 - Garlic Clove, Crushed
Instructions
- Trim off any sinew or fat (if any) from the eye fillet. Bring it to room temperature & generously season with sea salt flakes & cracked black pepper.
- To make the dressing, add the cooking sake & mirin to a small saucepan & bring to a simmer over medium heat. Remove from the heat & add in the soy sauce, rice vinegar, orange juice & crushed garlic. Mix to combine & pour into a bowl or jar & place into the fridge to completely cool down (don't put it on the salad if it's still warm).
- Heat a large pan over high heat & allow it to start smoking. Add in the peanut oil then gently place in the seasoned steaks. Sear for 1 ½ to 2 minutes on each side or until a beautiful golden crust had formed, place them on their sides & gently roll them in the pan to brown them all over. Remover from the pan & allow to rest for 20 minutes. Slice into thin strips.
- Drain the water from the onion & Chinese radish (daikon). Place the rocket (arugula) into the centre of a large plate & place over some of the thinly sliced onion. Top it with the Chinese radish (daikon) then pour over some dressing. Place over the thinly sliced beef & top with the dressing. Repeat the process one more time. Serve.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Beef Tataki Storage Instructions
This beef tataki is not recommended to be stored in the fridge or freezer due to the dressing, which will deteriorate the salad within 1 hour of assembling. If you have any leftovers or think you may not need a large salad, storing all the ingredients separately in the fridge for up to 2 days is recommended. The dressing can be kept for up to 1 week. For the best taste and freshness, eat it straight away.
Eye Fillet Steak Cooking Times
- Rare (Recommended) – 1 ½ Minutes Per Side – 50°c-122°f.
- Medium Rare – 2 ¼ Minutes Per Side – 55°c-131°f.
- Medium (Not Recommended) – 3 ½ Minutes Per Side – 60°c-140°f.
- Medium Well (Not Recommended) – 4 ½ Minutes Per Side – 65°c-149°f.
- Well Done (Not Recommended) – 6 Minutes Per Side – 70°c-158°f.
Watch How To Make The Recipe
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