Description
Beef Tataki is a Japanese dish featuring lightly seared, thinly sliced premium beef tenderloin or sirloin, served with a tangy soy-based dressing and garnished with crispy potato straws, fried shallots, and fresh green onions. This elegant appetizer is quick to prepare and offers a perfect balance of flavors and textures.
Ingredients
Scale
Main Ingredients
- 250g / 8 oz beef tenderloin/fillet (premium option, thin piece 13-15cm long, cut to even thickness)
- 300g / 10 oz sirloin steak (also known as Porterhouse in Australia or New York strip in the US; easier option)
- 1/2 tbsp vegetable oil (or other neutral flavored oil)
- 1/4 tsp cooking salt / kosher salt
Sauce and Marinade
- 1 tbsp cooking sake
- 2 tsp mirin
- 1 tbsp rice vinegar (can substitute with apple cider vinegar)
- 1 1/2 tbsp Japanese soy sauce (regular)
- 1 tbsp yuzu juice (or 1/2 tbsp each of lime and lemon juice)
- 2 tbsp grapeseed oil (or rapeseed oil or light olive oil)
Garnishes
- 3 garlic cloves (sliced 2 mm thick)
- Crispy potato straws (Pommes Paille, optional but recommended for a fancy touch)
- Crispy fried shallots (store-bought for convenience)
- 1 green onion (finely sliced, optional with curling for garnish)
Instructions
- Prepare the Beef: Choose either the premium beef tenderloin or the easier sirloin steak option. Trim the beef to a uniform thickness, about 13-15cm in length for tenderloin. Lightly season both sides with 1/4 tsp kosher salt to enhance the natural flavors.
- Marinate the Beef: Combine 1 tbsp cooking sake, 2 tsp mirin, 1 tbsp rice vinegar, 1 1/2 tbsp soy sauce, and 1 tbsp yuzu juice in a shallow dish. Place the prepared beef into the marinade and let it soak for about 20 minutes, allowing the flavors to infuse.
- Sear the Beef: Heat 1/2 tbsp vegetable oil in a skillet over high heat. Once the oil is hot, sear the beef quickly on all sides, about 1-2 minutes per side, aiming for a rare to medium-rare center. Remove from heat and let the beef rest for 5 minutes to lock in juices.
- Prepare the Garlic Oil: While the beef rests, heat 2 tbsp grapeseed oil in a small pan. Add 3 sliced garlic cloves and gently sauté until golden and fragrant, about 1-2 minutes. Remove garlic slices and set aside, keeping the infused oil warm.
- Slice and Serve: Thinly slice the rested beef against the grain. Arrange the slices on a serving plate, drizzle with the garlic-infused grapeseed oil and some reserved marinade to enhance flavor. Garnish with crispy potato straws, fried shallots, and finely sliced green onions. Serve immediately for best texture and freshness.
Notes
- Note 1: Use a thin piece of beef tenderloin 13-15cm long and ensure even thickness to guarantee an even sear.
- Note 2: Sirloin steak is an easier and more affordable alternative to tenderloin with great flavor.
- Note 4: Cooking sake and mirin contribute authentic Japanese flavors; substitute mirin with a sweet rice wine if needed.
- Note 5: Use regular Japanese soy sauce, not low sodium, to maintain umami balance.
- Note 6: Yuzu juice can be substituted by equal parts lime and lemon juice when unavailable.
- Note 8: Green onion adds freshness and a mild onion flavor; use sparingly and curl slices for visual appeal.
- For a fancy presentation, use crispy potato straws (Pommes Paille) and store-bought crispy fried shallots.
- Serve immediately after preparation to enjoy the best texture and flavor.
