Beef Tataki

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Beef Tataki

Beef Tataki

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.

Serves 4

Prep Time 40 min

Total Time 40 min.

Ingredients

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

Cooking Directions

Step 1

Place radishes (or daikon), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.

Step 2

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.

Step 3

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.


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