Roast Beef-Style Beef Tataki
I love roast beef and beef tataki, so some years ago, I tried making roast beef-like beef tataki, seasoned with garlic and pepper, and it was a huge hit. Since then it's been a favourite in our home.
In Step 2, be careful not to burn the meat! As a substitute for the sauce, try wasabi soy sauce. The beef will last 2-3 days in the fridge if left whole and wrapped tightly in foil. Recipe by YUZUMAMAN
Roast Beef-Style Beef Tataki
I love roast beef and beef tataki, so some years ago, I tried making roast beef-like beef tataki, seasoned with garlic and pepper, and it was a huge hit. Since then it's been a favourite in our home.
In Step 2, be careful not to burn the meat! As a substitute for the sauce, try wasabi soy sauce. The beef will last 2-3 days in the fridge if left whole and wrapped tightly in foil. Recipe by YUZUMAMAN
Cooking Instructions
- 1
Thoroughly rub the ingredients marked ◎ into the beef round. Heat oil in a pan, and brown the meat on all sides.
- 2
Cover the meat with aluminum foil, and steam over low heat for about 10 minutes (or cover the pan with a lid).
- 3
Let the meat cool slightly in a shallow container or plate, then wrap in foil and chill in the fridge. Slice thinly when you are ready to serve.
- 4
[Sauce] Combine 3 tablespoons soy sauce, 1 tablespoon each of vinegar and lemon juice, 1 tablespoon grated onion, and 1 teaspoon grated ginger.
- 5
This can be eaten with sliced onions or radish sprouts.
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