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. Source: EatingWell Magazine, September/October 2007

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Ingredients

Directions

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

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  • 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.

Tips

Note: Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

193 calories; 6.9 g total fat; 1.9 g saturated fat; 59 mg cholesterol; 759 mg sodium. 535 mg potassium; 8.5 g carbohydrates; 2 g fiber; 3 g sugar; 23.7 g protein; 5381 IU vitamin a iu; 12 mg vitamin c; 30 mcg folate; 43 mg calcium; 2 mg iron; 35 mg magnesium;

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