This is a quick, simple and healthy dinner recipe.
Japanese Beef Tataki
Ingredients
- 600 gm beef fillet trimmed of fat and cut into 2 portions lengthways (bring the meat to room temperature before cooking)
- Melted coconut oil for cooking
- sea salt and freshly ground black pepper
Onion ponzu
- ½ onion very finely chopped
- 1 garlic clove
- 3 Tbsp olive oil or macadamia oil
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1 Tbsp tamari or coconut aminos (found in health food stores)
- ½ tsp ginger finely chopped
Tataki Dressing
- 2½ Tbsp tamari or coconut aminos
- 125 ml apple cider vinegar (½ cup)
- 1 Tbsp bonito flakes (found in Asian food stores)
To Serve
- 2 spring onions finely sliced
- 2 Tbsp bonito flakes
- baby shiso leaves (found in Asian food stores)
- 1 nori sheet found in Asian food stores), finely shredded
- black sesame seeds
Instructions
- To make the onion ponzu, place all the ingredients in a bowl, stir to combine and set aside.
- To make the tataki dressing, place all the ingredients in a bowl and mix well. Set aside.
- Heat a barbecue plate or chargrill pan to hot. Lightly brush the beef fillet with some coconut oil and season with salt and pepper. Sear the beef for 1½ minutes on all sides (or cook to your liking). Rest the beef in a warm place for 4 minutes.
- Thinly slice the beef and arrange on a serving plate. Drizzle over the onion ponzu and tataki dressing, then top with the spring onion, bonito flakes, shiso, nori and sesame seeds.
Notes
Serve with a salad or cooked broccoli.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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