Beef Tataki
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
Method
- 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.
Calories 935kcalCarbohydrates 22gProtein 50gFat 70gSaturated Fat 25gPolyunsaturated Fat 7gMonounsaturated Fat 30gCholesterol 175mgSodium 1658mgPotassium 1190mgFiber 4gSugar 12gVitamin A 75IUVitamin C 44mgCalcium 80mgIron 7mg