Beef Tataki with Yuzu Dressing and Crispy Potato Straws Recipe
Introduction
Beef Tataki is a delightful Japanese dish featuring beautifully seared and thinly sliced beef served with a tangy yuzu dressing and garlic-infused oil. It’s perfect for impressing guests or enjoying a light, flavorful meal at home.
Ingredients
- 250g / 8 oz beef tenderloin/fillet (thin piece 13-15cm long, cut to even thickness)
- 300g / 10 oz sirloin steak (Porterhouse/New York strip, easier option)
- 1/2 tbsp vegetable oil (or other neutral-flavored oil)
- 1/4 tsp cooking salt / kosher salt
- 1 tbsp cooking sake
- 2 tsp mirin
- 1 tbsp rice vinegar (can substitute apple cider vinegar)
- 1 1/2 tbsp Japanese soy sauce (regular)
- 1 tbsp yuzu juice (or 1/2 tbsp each lime and lemon juice)
- 2 tbsp grapeseed oil (or rapeseed/light olive oil)
- 3 garlic cloves (sliced 2 mm thick)
- Crispy potato straws (Pommes Paille) or crispy fried shallots (store-bought, easy option)
- 1 green onion (finely sliced, optional for garnish)
Instructions
- Step 1: Preheat the oven to 130°C / 275°F. Rub the beef tenderloin with vegetable oil and sprinkle with salt. Place on a rack set on a tray.
- Step 2: Roast the tenderloin for 18–20 minutes or until the internal temperature reaches 41°C / 105°F. Check at 15 minutes to avoid overcooking.
- Step 3: Heat a cast iron skillet on high until smoking. Sear each side of the beef for just 10 seconds (including all four sides) to create a light crust.
- Step 4: Transfer the beef onto a rack on a tray and cool for 30 minutes at room temperature. Then refrigerate uncovered for 2 hours.
- Step 5: Thinly slice the cooled beef as thinly as possible (3mm to 5mm thick) without tearing.
- Step 6: For the yuzu dressing, place sake and mirin in a small saucepan over low heat. Bring to a simmer and cook for 1 minute. Pour into a bowl, let cool, then stir in rice vinegar, soy sauce, and yuzu juice.
- Step 7: To make garlic-infused oil, place sliced garlic and grapeseed oil in a small saucepan over low heat. Simmer gently for 5 minutes, stirring occasionally, until garlic is light golden. Cool for 15 minutes and strain (reserve crispy garlic for another use).
- Step 8: Arrange the beef slices on a plate, slightly overlapping. Drizzle with 3–4 tablespoons of yuzu dressing and 1 1/2 tablespoons of garlic oil.
- Step 9: Pile crispy potato straws or fried shallots in the center and sprinkle with green onion if using.
- Step 10: Serve immediately. Ensure each bite includes beef, sauce, and crispy garnish for the best experience.
- Optional Easy Steak Method: Rub sirloin steak with oil and salt, then sear on high heat until rare (about 1 1/2–2 minutes each side, depending on thickness). Cool, thinly slice, and assemble as above with dressing, garlic oil, and crispy fried shallots.
Tips & Variations
- Use sirloin steak for an easier and quicker option if tenderloin is unavailable or expensive.
- Adjust the thickness of slices based on your preference, but aim for thin cuts to enhance tenderness.
- Substitute yuzu juice with a mix of fresh lime and lemon juice if yuzu is not accessible.
- Save the crispy garlic from the oil for a tasty garnish on salads or rice dishes.
- Serve with steamed rice or a light salad to complete the meal.
Storage
Store leftover beef tataki slices in an airtight container in the refrigerator for up to 2 days. Keep the dressing and garlic oil separately. Reheat the beef gently in a warm pan if desired, or enjoy cold for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of beef for tataki?
Yes, sirloin or ribeye can be used as alternatives. Choose tender cuts and adjust cooking times accordingly to keep the beef rare inside.
How do I ensure the beef stays tender and rare?
Cook the beef at a low oven temperature and sear quickly on all sides. Use a meat thermometer to check for an internal temperature around 41°C / 105°F before searing. Cooling uncovered in the fridge helps stop cooking and firms up the texture for easy slicing.
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Beef Tataki with Yuzu Dressing and Crispy Potato Straws Recipe
- Total Time: 3 hours 5 minutes
- Yield: 4 servings 1x
Description
Beef Tataki is a Japanese-style seared beef dish featuring thinly sliced, lightly roasted beef tenderloin or sirloin steak served with a tangy yuzu dressing and garlic-infused oil. Garnished with crispy potato straws or fried shallots and fresh green onions, this dish combines delicate flavors and varied textures for a refined yet simple appetizer or main course.
Ingredients
Scale
Beef
- 250g / 8 oz beef tenderloin/fillet (thin piece 13-15cm long, 5-6″, cut to even thickness)
- 300g / 10 oz sirloin steak (aka Porterhouse in Australia, New York strip in US)
- 1/2 tbsp vegetable oil (or other neutral flavoured oil)
- 1/4 tsp cooking salt / kosher salt
Yuzu Dressing
- 1 tbsp cooking sake
- 2 tsp mirin
- 1 tbsp rice vinegar (can substitute apple cider vinegar)
- 1 1/2 tbsp Japanese soy sauce (regular)
- 1 tbsp yuzu juice (or 1/2 tbsp each lime and lemon juice as substitute)
Garlic Infused Oil
- 2 tbsp grapeseed oil (or rapeseed oil or light olive oil)
- 3 garlic cloves, sliced 2 mm thick
Garnishes
- Crispy potato straws (Pommes Paille, optional)
- Crispy fried shallots (store bought, easy option)
- 1 green onion, finely sliced (optional)
Instructions
- Beef tenderloin preparation: Preheat the oven to 130°C / 275°F. Rub the beef tenderloin evenly with vegetable oil and sprinkle with kosher salt. Place the beef on a wire rack set over a tray to allow even roasting.
- Roasting: Roast the beef in the oven for 18–20 minutes, or until the internal temperature reaches 41°C / 105°F. Start checking the temperature after 15 minutes to avoid overcooking.
- Searing: Heat a cast iron skillet over high heat until it begins to smoke. Sear the beef on all sides for about 10 seconds per side to develop a flavorful crust, without cooking through.
- Cooling and resting: Transfer the beef onto a wire rack on a tray and allow to cool at room temperature for 30 minutes. Then refrigerate uncovered for 2 hours to firm up the meat for easier slicing.
- Slicing: Using a sharp knife, slice the beef as thinly as possible (ideally 3mm or 1/16″ thick), but slices up to 5mm or 1/8″ thick are acceptable. Aim to avoid tearing the meat during slicing.
- Yuzu dressing preparation: Combine the sake and mirin in a small saucepan and gently bring to a simmer over low heat. Simmer for 1 minute, then pour into a bowl and let cool. Stir in the rice vinegar, soy sauce, and yuzu juice to complete the dressing.
- Garlic infused oil: Place the grapeseed oil and sliced garlic in a small saucepan on low heat. Simmer gently for 5 minutes, stirring occasionally, until the garlic turns light golden. Remove from heat, cool for 15 minutes, then strain the oil to remove garlic slices.
- Assembly: Arrange the sliced beef on a serving plate, slightly overlapping. Drizzle 3–4 tablespoons of the yuzu dressing evenly over the beef, then add 1 1/2 tablespoons of the garlic infused oil. Pile crispy potato straws or fried shallots in the center and sprinkle with finely sliced green onion if using.
- Serving: Serve immediately, ensuring each bite includes some crispy potato and flavorful beef with dressing.
- Easy steak option: Rub sirloin steak with oil and salt. Heat a cast iron skillet over high heat until smoking and cook steak to rare doneness (approx. 1 1/2–2 minutes per side, depending on thickness). Allow to cool, then thinly slice as per beef tenderloin method. Arrange slices on a plate, drizzle with dressing and garlic oil or alternative sauce, sprinkle with crispy fried shallots and green onion, and serve.
Notes
- Note 1: Choose a premium beef cut like tenderloin for delicate texture.
- Note 2: Sirloin steak can be used as an easier, more accessible alternative.
- Note 4: Cooking sake and mirin are sake-based Japanese seasonings, but subbing unseasoned cooking sake is acceptable.
- Note 5: Use regular Japanese soy sauce for authentic flavor; light soy can affect color and saltiness.
- Note 6: Yuzu juice has a unique citrus flavor; if unavailable, a mix of lime and lemon juice works well.
- Note 8: Green onion adds subtle freshness and color; optional but recommended for garnish.
- Note 9: Cooking to 41°C / 105°F internal temperature ensures rare doneness, preserving tenderness.
- Note 10: Use a very sharp knife and gently saw back and forth to get thin slices without tearing the beef.
- Note 11: Adjust steak cooking time based on thickness and desired doneness; rare is ideal for tataki.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Japanese
Keywords: Beef Tataki, Japanese beef dish, seared beef, yuzu dressing, garlic oil, crispy garnishes, Japanese appetizer
