Beef Tataki

Beef tatakiA truly fresh and vibrant salad that takes next to no time to prepare. This works well as either a starter or a main course.

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500 g beef fillet
30 ml extra virgin olive oil or Irish rapeseed oil
For the marinade:

  • 75 ml soy sauce
  • 50 ml rice vinegar
  • 2 shallots, finely sliced
  • 2 tablespoons soft dark brown sugar
  • zest of 1 lime
  • 10 g fresh ginger, grated
  • 2 garlic cloves, sliced

For the salad dressing:

  • 50 ml soy sauce
  • 50 ml rice vinegar
  • 1 tablespoon soft dark brown sugar
  • 1 lemon, juice and zest only
  • 1 chilli, finely chopped

For the salad:

  • a handful of beansprouts
  • a handful of watercress
  • ½ cucumber, sliced
  • 1 shallot, sliced
  • 2 teaspoons pickled ginger
Serves 6 as a starter

To Cook

Rub the beef with oil and season with salt and freshly ground black pepper. Heat a heavy-based frying pan and fry the beef for one minute on each side. Remove from the pan and set aside. Mix together all the ingredients for the marinade in a bowl until well combined. Place the meat in the bowl and massage the marinade into it. Transfer the meat and marinade to a Ziploc bag and leave in the fridge to chill for at least two hours. Make the dressing by whisking together all the ingredients in a bowl until well combined. Arrange the salad on a large platter and spoon over the dressing. When the meat has been chilled, slice it very thinly and arrange on top of the salad.

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