Recipe Image

Beef Tataki

  • 40 m
  • 40 m
EatingWell Test Kitchen
“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.”


    • 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, ¾-1 inch thick, trimmed
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 2 teaspoons canola oil


  • 1 Place radishes (or daikon), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.
  • 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.
  • 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/16/2019