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Beef Tataki

September/October 2007

Your rating: None Average: 4 (29 votes)

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.



READER'S COMMENT:
"A great dish to test your cooking skills "
Beef Tataki Recipe

Makes: 4 servings

Active Time:

Total Time:

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 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons canola oil

Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 196 calories; 7 g fat (2 g sat, 3 g mono); 42 mg cholesterol; 8 g carbohydrates; 24 g protein; 2 g fiber; 617 mg sodium; 551 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Zinc (27% dv), Vitamin C (20% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 lean meat



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Recipe Categories

Servings
4
Main Ingredient
Beef
Preparation/ Technique
Saute
Meal/Course
Dinner

Type of Dish
Main dish, meat
Ethnic/Regional
Asian
Japanese
Ease of Preparation
Moderate
Total Time
45 minutes or less

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