Beef Tataki
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.
Ingredients
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1 cup matchstick-cut red radishes, or peeled daikon radish (see Note)
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1 cup matchstick-cut carrots
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1/2 cup thinly sliced onion
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1/4 cup reduced-sodium soy sauce
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2 tablespoons plus 2 teaspoons lemon juice
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2 tablespoons finely chopped scallions
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2 teaspoons finely grated fresh ginger
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1 pound boneless sirloin steak, 3/4-1 inch thick, trimmed
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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2 teaspoons canola oil
Directions
1.
Place radishes (or daikon), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.
2.
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.
3.
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.
Tip:
Note: Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores.
Nutrition information
Calories 196, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 42 mg, Sodium 617 mg, Carbohydrate 8 g, Fiber 2 g, Protein 24 g, Potassium 551 mg. Daily Values: Vitamin A 110%, Vitamin C 20%. Exchanges: Vegetable 1,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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