Beef Tataki has the quiet confidence I love in a dish—minimal ingredients, quick cook time, and big flavor. The beef is just barely seared, then chilled and sliced thin so it stays buttery and tender. A bold, soy-based marinade brings in just the right amount of salt, acid, and depth. It’s simple, but it doesn’t taste that way.
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There’s something deeply satisfying about the simplicity this dish. It doesn’t rely on a long list of ingredients or a complicated process. You just need a good cut of beef, a pan that gets screaming hot, and a sauce that balances salty, tangy, and nutty. The sauce—soy sauce, rice vinegar, sesame oil, ginger, garlic—hits all the right notes.
This dish is traditionally served as an appetizer, but I like it as a light main dish, especially on warm days when a heavy meal just doesn’t sound appealing. It’s also a great dinner party dish. You can make it ahead of time, and since it’s served cold, there’s no last-minute scramble at the stove. I’ve served this at more than one gathering and watched it disappear before I even made it back to my seat.
It’s also flexible. You can tweak the dipping sauce or swap the garnish depending on what you have. Sometimes I’ll add a bit of grated daikon or a splash of yuzu juice. But the core stays the same—seared beef, bold sauce, sliced thin enough to melt in your mouth.
Ingredient Notes
Most of the ingredients to make Beef Tataki are pantry staples. The beef, though, is really the star of show, so you'll want to choose carefully. Look for a cut that will be both flavorful and tender, like tenderloin or sirloin. When I'm not sure what cut of meat to choose, I like to go to a butcher shop or a supermarket with an actual butcher counter so I can ask them. This is not a time to guess if you don't know your meat cuts.
How To Make Beef Tataki
This dish is surprisingly easy is to make. Here’s how:
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- Season the beef
Pat the beef dry and season it on all sides with salt and pepper. Make sure the surface is dry so you get a good sear. - Sear it quickly
Heat a heavy pan until it’s very hot, then add oil and sear the beef for less than a minute per side. You’re aiming for a browned crust, not a cooked-through interior. - Cool it down
Transfer the seared beef to a plate and let it rest for a few minutes while you prepare the sauce. - Make the sauce
In a shallow dish, combine the soy sauce, rice vinegar, sesame oil, sliced ginger, and garlic. - Marinate the beef
Place the beef in the sauce and refrigerate it for about 15 minutes to soak up those flavors. - Slice and serve
Take the beef out of the marinade, slice it thinly against the grain, and arrange it on a serving plate. Spoon some of the sauce over the top and garnish with green onions and sesame seeds.
Expert Tips for Success
This dish comes together quickly, but there are a few things to keep in mind that’ll help you nail it every time:
- Use beef that’s well-marbled and trimmed—filet or sirloin works best.
- Don’t skip patting the beef dry before searing. That’s what gives you a crisp crust.
- Slice against the grain so the meat stays tender.
- Let the beef cool slightly before marinating so it doesn’t cook further in the sauce.
What to Serve With It
Beef Tataki is rich but light, so it pairs well with simple side dishes. A bowl of steamed rice is a good place to start—it soaks up the sauce without competing. I also like it with a crisp Japanese Cucumber Salad, Dry Fried Green Beans, or Stir-Fried Lotus Root. A pickled side like Pickled Daikon or Cucumber Kimchi also work well, balancing the richness of the beef with their bright acidity.
Beef Tataki
Robin Donovan
Ingredients
- For the steak
- 10 ounces beef tenderloin or sirloin
- 1 tablespoon oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds optional
- For the sauce
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1- inch piece fresh ginger peeled and thinly sliced
- 1 garlic clove thinly sliced
Instructions
- Pat the beef dry with paper towels. Season all sides evenly with salt and black pepper.
- Heat the oil in a skillet over high heat. Once hot, sear the beef for 30 to 45 seconds per side. You want a browned exterior while keeping the inside rare. Transfer to a plate and let it cool slightly.
- In a shallow bowl, stir together the soy sauce, rice vinegar, sesame oil, ginger, and garlic.
- Place the seared beef into the sauce and refrigerate for 15 minutes, turning occasionally.
- Remove the beef from the marinade. Slice it thinly against the grain and arrange on a serving plate. Garnish with green onions and sesame seeds, and drizzle a little extra sauce on top.
