Ginger Beef Tataki with Lemon-Soy Dipping Sauce

Ginger Beef Tataki with Lemon-Soy Dipping Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2 tablespoons vegetable oil

  • 1 2-pound piece beef tenderloin, trimmed

  • 6 tablespoons soy sauce

  • ¼ cup mirin (sweet Japanese rice wine)*

  • 2 green onions, very thinly sliced

  • 2 tablespoons (packed) golden brown sugar

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons minced peeled fresh ginger

  • 2 large garlic cloves, flattened

  • 6 tablespoons finely grated peeled daikon (Japanese white radish)*

  • 6 tablespoons finely grated peeled fresh ginger

  • 4 green onions, very finely chopped

  • 2 lemons, cut into wedges

  • Shiso (beefsteak plant leaves)* or watercress

  • Lemon-Soy Dipping Sauce

Directions

Preheat oven to 400°F. Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes. Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool. Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade. Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day. Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes. Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce. LEMON SOY DIPPING SAUCE: 1/2 cup soy sauce 1/4 cup fresh lemon juice 2 tablespoons mirin (sweet Japanese rice wine)* 2 tablespoons water 1 tablespoon dried bonito shavings (katsuo-bushi)* print a shopping list for this recipe PreparationCombine soy sauce, lemon juice, mirin, 2 tablespoons water and bonito in small bowl. Let stand 30 minutes. Strain sauce through fine strainer; discard bonito shavings. (Can be made 4 hours ahead. Cover and let stand at room temperature.)


Nutrition

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