Beef Tataki

A bowl of marinated beef slices topped with sesame seeds, sliced garlic, and chopped green onions, with chopsticks picking up a piece.

No ratings yet

Lightly seared and served cold, this Beef Tataki is rich, bold, and perfect for sharing. The quick marinade infuses the tender slices with deep umami flavor while keeping the texture buttery and soft. A great dish to serve as an appetizer or a light main course.

Course Appetizer, Main Course

Cuisine Japanese

Keyword beef tataki, japanese beef, tataki

Prep Time 5

Cook Time 5

Marinating time 15

Servings servings

Calories 143kcal

Author 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.

Video

Notes

1. Choose high-quality beef for the best results—look for tender cuts with good marbling.

2. Make sure your pan is very hot before searing to get a good crust quickly without overcooking the inside.

3. For an optional twist, try adding a splash of citrus like yuzu or lemon juice to the sauce.

Nutrition