Beef tataki
0
- Prep Time5 min
- Total Time5 min
- Makes6 Appetizer Servings
Lilly prefers serving this tantalizing beef dish at room temperature.
Ingredients
500 g beef tenderloin, at room temperature
1 tbsp cracked black pepper
1 tsp olive oil
2 garlic cloves, minced
3 tbsp hoisin sauce
3 tbsp water
2 tbsp granulated sugar
1 tbsp finely grated ginger
1 tsp sambal oelek or chili-garlic sauce
2 tsp roasted rice powder
Instructions
Pat meat dry with paper towels and place on a plate. Rub pepper all over meat. Heat oil in a frying pan over medium-high heat. Add meat. Turn often until evenly browned, 4 to 5 min. Remove to a plate and let stand 10 min to cool slightly. Then wrap in plastic wrap and place in freezer for 2 hours, so it'll be easier to slice.
Meanwhile, to make dipping sauce, in a small saucepan, stir garlic with hoisin, water, sugar, ginger and sambal oelek. Place over medium heat and stir occasionally until heated through, 2 to 3 min. Or stir in a bowl and microwave until hot, 1 to 2 min.
Remove tenderloin from freezer. Slice as thinly as possible. Arrange slices on a large plate. Sprinkle with rice powder. Serve warm sauce alongside for dipping
Lilly's tip
If you can't find roasted-rice powder at an Asian market, place about 3 tbsp (45 mL) uncooked sticky rice in a frying pan over medium heat. Stir frequently until it turns light brown (don't let it burn!), about 5 min. Let cool, then grind in a blender until powdery
