Beef Tataki

Beef Tataki
Staff Writer
Beef Tataki

Jacques Gavard

Beef Tataki

This is a classic Japanese appetizer that will appeal to many fans of sashimi. This simple preparation highlights the flavors of the meat, with a sauce made from cooked beets, soy sauce, and mirin; the nutty flavor of toasted sesame seeds; and a hint of heat from a pinch of Sichuan pepper.

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Notes

*Note: Mirin is a fermented rice alcohol that is less strong in taste than sake and sometimes has a plum flavor. It is widely available in Asian grocery stores.

Ingredients

  • Sunflower oil
  • skirt steak
  • 3/4  Ounces  cooked beets
  • 1 1/2  Tablespoon  soy sauce
  • 1 1/2  Tablespoon  cornstarch
  • 5  Teaspoons  mirin*
  • 2  Tablespoons  sake
  • drops sesame oil
  • scallion, chopped finely
  • 1  Tablespoon  toasted sesame seeds
  • Pinch of  Sichuan pepper
  • 10  Krisprolls®, warmed, or small slices toasted bread

Directions

Heat a nonstick skillet with a drop of sunflower oil. When the skillet is very hot, sear the steak briefly on each side, so it remains rare. Place the cooked meat on paper towels and set aside in the refrigerator. Combine the beets with the soy sauce in the bowl of a food processor and blend. In a bowl, dissolve the cornstarch in the mirin and add to the beets.

Transfer to a saucepan and cook gently for 1 minute over low heat to make a smooth sauce. Let cool, then add the sake and the sesame oil, whisking to keep the sauce smooth. Slice the meat finely and place in a serving dish, then combine with a little sauce and the chopped scallion. Sprinkle with the toasted sesame seeds and the Sichuan pepper. Serve the tataki, chilled, with warmed Krisprolls® or slices toasted of country bread.

Nutritional Facts

Total Fat
2g
3%
Sugar
1g
1%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Calcium, Ca
40mg
4%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Phosphorus, P
37mg
5%
Selenium, Se
2µg
4%
Sodium, Na
413mg
28%
Water
15g
1%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.