So now I don’t need to order beef tataki EVERYTIME I see it on a menu as we can make it even better at home thanks to my new favourite book by @jenniferjoyce01
Beef tataki with garlic chips and ponzu onion dressing (serves 4):
✔️ 300g beef fillet
✔️ 1 tbsp vegetable oil
✔️ 1 tbsp chopped olives
Dressing:
✔️ 2 tsp light soy sauce
✔️ 2 tbsp finely diced shallots
✔️ 45ml Yuzu juice
✔️ 1 tbsp caster sugar
✔️ 2 tsp grated ginger
Garlic chips:
✔️ 3 garlic cloves
✔️ 125ml vegetable oil
Slice the meat in to two 10cm long pieces. Season the beef using lots of sea salt and freshly ground pepper. Heat a frying pan with the vegetable oil and sear the meat on all sides until it is browned and sealed, about 2–3 minutes. Remove from the pan and let it cool for a few minutes. Wrap the beef very tightly in plastic wrap and refrigerate for at least two hours and up to 24 hours ahead.
Mix the ponzu onion dressing ingredients together in a small bowl and set aside.
To make the garlic chips, finely slice the garlic then add the oil and garlic to a small frying pan, keeping the heat on a medium to low. Let the garlic slowly get crisp then remove with a slotted spoon when golden and dry on paper towels and sprinkle with salt. You can make these chips a day in advance and keep in a covered container lined with a small piece of baking paper.
When ready, thinly slice the beef and arrange on a platter. Pour over the dressing, top with garlic chips and chives and tuck in.
Beef Tataki
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