Beef Tataki

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Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. In this version, a springy salad of crisp radishes and carrot matchsticks combined with sliced onion provides textural contrast to the flavorful steak. Serve this dish over a bed of buckwheat soba noodles to make it a meal.

Beef Tataki
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 1 cup matchstick-cut red radishes, or peeled daikon radish (see Note)

  • 1 cup matchstick-cut carrots

  • 1/2 cup thinly sliced onion

  • 1/4 cup reduced-sodium soy sauce

  • 2 tablespoons plus 2 teaspoons lemon juice

  • 2 tablespoons finely chopped scallions

  • 2 teaspoons finely grated fresh ginger

  • 1 pound boneless sirloin steak, 3/4-1 inch thick, trimmed

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 2 teaspoons canola oil

Directions
  1. 4 servings

  2. Place radishes (or daikon), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.

  3. Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.

  4. Season steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the reserved sauce.


Nutritional Facts

Servings
4
Per serving
Calories
196
Carbohydrates
8g
Fat
7g
Saturated Fat
2g
Monounsaturated Fat
3g
Protein
24g
Cholesterol
42mg
Dietary Fiber
2g
Potassium
551mg
Sodium
617mg
Added Sugars
Exchanges
1 vegetable
3 lean meat
Carbohydrate Servings
1/2
Vitamin A (110% daily value)
Zinc (27% dv)
Vitamin C (20% dv)

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