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Beef Tataki, Asparagus & Radish Salad

This simple and sophisticated meal features Japanese accents throughout, combining salty and sweet flavours.

Beef Tataki, Asparagus & Radish Salad

Serves 4

¼ cup dark soy sauce

1 tbsp rice wine vinegar

1 tbsp sake

2 tsp caster sugar

1 tsp finely grated ginger

1 tsp sesame oil

600g beef fillet

1 tsp peanut oil

2 bunches asparagus, woody

ends trimmed, finely shaved

4 red radishes, finely sliced

1 cup coriander leaves

steamed sushi rice, to serve

Spring Onion Dressing

3 spring onions, thinly sliced

1 tsp sesame seeds, toasted

2 tbsp rice wine vinegar

1 tbsp light soy sauce

1 tbsp lemon juice

2 tsp caster sugar

2 tsp sesame oil

Combine soy sauce, vinegar, sake, sugar, ginger and sesame oil in a small bowl.

Preheat oven to 200°C. Tie beef fillet at 2cm intervals with kitchen string. Heat peanut oil in a flameproof roasting pan over high heat. Season beef with freshly ground black pepper. Cook, turning, for 10 minutes or until browned.

Roast for 15 minutes for medium, or until cooked to your liking. Set aside for 1 hour or until cooled.

Place beef in a shallow bowl. Add soy mixture; turn to coat. Place in the fridge for 4 hours, turning occasionally.

To make spring onion dressing, combine all ingredients in a small bowl.

Thinly slice beef; arrange on a platter. Drizzle with dressing and serve immediately with asparagus, radishes, coriander and sushi rice.

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