Beef Tataki
Seared Japanese beef sliced thin and served with a tangy ponzu dipping sauce and fresh garnishes. A light, elegant appetizer featuring perfectly seared rare beef.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 8 oz Beef tenderloin or sirloin
- ¼ cup Soy sauce
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Fresh lime juice
- 1 tablespoon Rice vinegar
- 1 tablespoon Mirin
- 2 tablespoons Dashi stock
- ¼ teaspoon Bonito flakes
- ½ cup Daikon radish, thinly sliced
- 2 tablespoons Green onions, thinly sliced
- 1 teaspoon Sesame seeds
- ¼ teaspoon Shichimi togarashi (seven-spice)
- 1 tablespoon Vegetable oil
- ½ teaspoon Sea salt
Instructions
- 1
Pat beef dry with paper towels and season generously with sea salt on all sides.
- 2
Combine soy sauce, lemon juice, lime juice, rice vinegar, mirin, dashi, and bonito flakes in a small bowl. Stir well and set aside.
- 3
Heat vegetable oil in a 12-inch cast iron skillet over high heat until just smoking, about 2 minutes.
- 4
Sear beef on all four sides for 1-2 minutes per side until deeply browned but rare inside. The internal temperature should be 115-120°F.
- 5
Transfer beef to a cutting board and let rest for 3-4 minutes until cool enough to handle.
- 6
Slice beef thinly against the grain using a sharp knife.
- 7
Arrange sliced daikon radish and beef on a serving platter or individual plates.
- 8
Drizzle ponzu sauce over beef and garnish with green onions, sesame seeds, and shichimi togarashi.
- 9
Serve immediately with remaining ponzu sauce on the side for dipping.
Tools you’ll need
- 12-inch cast iron skillet
- Meat thermometer
- Sharp knife
- Cutting board
- Small mixing bowl
- Paper towels
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