BEEF TATAKI RECIPES

BEEF TATAKI RECIPE | EATINGWELL

Beef Tataki Recipe | EatingWell image

Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. In this version, a springy salad of crisp radishes and carrot matchsticks combined with sliced onion provides textural contrast to the flavorful steak. Serve this dish over a bed of buckwheat soba noodles to make it a meal.

Provided by EatingWell Test Kitchen

Categories Healthy Sirloin Steak Recipes

Total Time 40 minutes

Number Of Ingredients 11

Ingredients

1 cup matchstick-cut red radishes, or peeled daikon radish (see Note)
1 cup matchstick-cut carrots
½ cup thinly sliced onion
¼ cup reduced-sodium soy sauce
2 tablespoons plus 2 teaspoons lemon juice
2 tablespoons finely chopped scallions
2 teaspoons finely grated fresh ginger
1 pound boneless sirloin steak, 3/4-1 inch thick, trimmed
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 teaspoons canola oil

Steps:

Place radishes (or daikon), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.
Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
Season steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the reserved sauce.

Nutrition Facts : Calories 192.7 calories, CarbohydrateContent 8.5 g, CholesterolContent 59.2 mg, FatContent 6.9 g, FiberContent 2 g, ProteinContent 23.7 g, SaturatedFatContent 1.9 g, SodiumContent 759.3 mg, SugarContent 3.2 g

BEEF TATAKI RECIPE - TABLESPOON.COM

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

Provided by Macheesmo

Total Time 7 hours 0 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 19

Ingredients

1 (2 lbs) beef tenderloin, trimmed
2 tablespoons oil
1/3 cup soy sauce
1/4 cup mirin or rice vinegar
3 scallions sliced thin
2 tablespoons brown sugar
1 lemon zest and juice
2 tablespoons ginger, grated
2 cloves garlic
2 heads bok choy
3 scallions minced
1 daikon radish chopped
1 cucumber chopped
1 handful sprouts
1 handful chives
1/4 cup soy sauce
1/4 cup mirin or rice vinegar
1 tablespoon brown sugar
1/2 lemon zest and juice (dressing)

Steps:

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.
Gather your marinade ingredients.
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.

Nutrition Facts : ServingSize 1 Serving

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