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

I tried making the meat and sauce easy to enjoy this recipe at home.Try to find a beef cut with uniform thickness.Please adjust the cooking time depending on the size and thickness of the meat. Recipe by 1630412

I love having miso-marinated beef.-Only use a modest amount of salt and pepper. If you use too much, the miso will make it too salty.-The flavor will soak in better if you brush in the sauce while the meat is still warm (Step 2). Recipe by Takunosupu-n

The beef round will last anywhere from 1 week-10 days during the winter if I store it in my homemade steak sauce. I want to take it easy during New Year's, so this is a standard go-to New Year's recipe that I make every year. I just have to take it out of the fridge and cut it.You can use domestic or imported beef. The photo shows 100 g of imported beef that I got for 98 yen.This will be easy to eat if cut along the grain of the beef.Use a sharp knife when cutting. Beef round is tough, so slice it thinly. Recipe by piyopiyonist3

You can roll in anything you like(Imitation crabs and sriracha for spicy crab rolls)

The Japanese-style roast beef that I had at Ginza in an Italian restaurant was so delicious that I wanted to recreate it, but it was pretty hard to do.Cheap meat tends to be tough to cut and chew even if it tastes good. I wondered if there was a way to soften it up. Recipe by mackato

We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot. For a generous amount to stock in your refrigerator. Recipe by Cha-miru

We've all heard of tartare, but have you ever ventured to make one with beef? With this recipe made with extra virgin olive oil from Spain you can! The olive oil helps to tenderize the meat so it comes out silky smooth and full of flavor. And it's actually a lot easier than it seems - and super tasty. Give it a go!

Loaches prepared Yanagawa-style are not my bag, so I used beef instead.Beef and burdock root complement each other well.Once you add the meat, just turn it over until it cooks through. Recipe by meron

My Mother in Law easy Recipe. Tapa is dried or cured beef Filipinos prepare by using thin slices of meat and curing these with salt and spices as a preservation method but in this recipe I will be using some basic ingredients

Tataki is Japanese cooking which takes raw meat or fish and sear in a pan to form a thin cooked layer of meat on the outside and raw still inside. In order to make tuna tataki, you will need to use sashimi-grade tuna preferably ahi or yellowfin. Then, you will sear the fish between 10 to 30 seconds. How long to sear the tuna will depend on its thickness. After you sear the tuna and let it cool, you will drizzle citrus-based sauce, which tataki sauce, on the top and serve. youtu.be/6XfgAMoe_Gs

I like to use coconut oil with my Asian cooking, though vegetable oil works well too. The word teriyaki means "shiny and grilled". The sauce should be clear with no soy or sesame added. I tend to like my meat on the rare side so I chose a thicker steak. The meat will cook quick so if you don't like a lot of pink go with the 1/2 - 1 inch thick steaks.