Beef Tatki – Beef Meat Recipe

do you know tatki more precisely Beef Tataki , It’s a way of preparing beef so it’s both cooked and raw, and definitely delicious. I make this recipe regularly and I had never posted it! Worse, I have to tell you something: This recipe has been in my drafts for over a year. Yes, I know, it’s not fair! Earlier, there were certain dishes that generally remained due to the mistake of the previous season. Here, I have no excuse because Tataki has no season: it is a way of preparing food (meat or fish) … The main thing is that you now have access to this recipe!

Beef tataki is really simple to prepare! Under the guise of an elaborate dish, it’s childishly easy and incredibly practical because everything can be done in advance, with the dish being served cold (or lukewarm)! Hence it is a perfect starter when you welcome guests!

What is Tatki?

Tataki is a method of preparing meat or fish that comes from Japan. The principle is that the piece of meat (or fish) is seared without being fully cooked. It is fried in a pan or on a blowtorch flame. food is then put in a marinade To taste, and leave it like this to cool. This marinade is used to season the dish: it’s a sauce! Nothing’s lost, then!
Meat is best when marinated for a long time. That’s why I recommend a marinade for at least one night and up to 24 hours! (So ​​it’s a convenient dish that can be made in advance).
I already offered the salmon tataki recipe for you to discover again!

Which cut of beef to choose for making beef tatki?

Beef remains the best cut for making tataki. beef tenderloin , You can also choose a piece of rump steak (often marketed as “beef steak”) if you don’t have tenderloin. You really need a piece that is very tender without fat or collagen.

The Secret to the Marinade, Beef Tataki

What makes a beef tataki unique is the marinade! I have done many marinade trials and I can say that the one I am offering you today is my favourite. It is a sweet/savory and slightly acidic mixture to flavor the meat well. I use readily available ingredients to avoid robbing the Asian grocery store and filling my cupboards with products you don’t know what to do with (were feeding myself on Tataki for the rest of my life) Except for feeding, which is now hell!).

To finish off the ingredients, I really recommend you use tamari, this soy sauce is stronger than the classic salty soy sauce. I find it in organic stores. If you really can’t find any, salty soy sauce will do just as well.

What goes with Beef Tatki?

First of all, don’t forget that tataki is served with its pickle in the form of a sauce! Served on its own, it can make a delicious appetizer for a cocktail or aperitif dinner, or an appetizer when several slices are presented.

If you want to make it a complete dish, you can serve your tataki with some roasted vegetables (carrots, snow peas, shiitake, etc.).

You can also serve it with a big bowl of round, slightly sticky rice. This is how I like to serve beef tataki: so the sauce will mix with the rice…

And with that, what do we drink?

For serving with Beef Tataki, you have 2 options. The first is a nice dark beer that has character, a bit of bitterness but also a bit of sugar.

If you’re more of a wine lover, you can opt for a slightly stronger red wine, such as a wine from the Southwest, Bordeaux, or Rousseau. We’ll be looking for wines with grilled and spicy notes on the palate.

• glass container

• non stick tawa

cook meat

• Take out your piece of meat 2 hours in advance.

• Heat a non stick pan without fat. Sear the beef for 1 minute 30 on all sides, then let it rest.

Meanwhile, prepare marinade

• Prepare a marinade by mixing 4 Tbsp mirin, 3 Tbsp Chinese soy sauce, 2 Tbsp fresh ginger in strips, 1 crushed garlic clove, ½ lemongrass stalk, finely chopped, 2 Tbsp noli prat, 1 Tbsp sesame oil Seeds, 4 black peppercorns and 6 crushed coriander seeds. – Leave to marinate for at least 4 hours, ideally overnight.

• Combine all ingredients: tamari, sweet soy sauce, fresh ginger cut into strips, crushed garlic, finely chopped lemongrass, noli prat, sesame oil, lightly crushed black pepper and coriander.

• Pour the marinade into a glass vessel. Add the cooled meat pieces. Plunge the meat as far as possible and seal tightly.

• Leave to marinate for at least 2 hours, ideally overnight.

• The next day, take out the pieces of meat so that they return to room temperature and reduce the marinade until it becomes slightly syrupy.

• Chop some spring onions. Cut the meat into thin slices and sprinkle sesame seeds and green onions on top.

• Serve with a wok of vegetables and rice.