A truly fresh and vibrant salad that takes next to no time to prepare. This works well as either a starter or a main course.
Beef tataki – Printer Friendly Download
Ingredients
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
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.
Tags: Avoca Irish Butcher, beef fillet, Beef Recipes, beef tataki, Irish Beef, James Whelan Butchers, Pat Whelan, The Irish Beef Book