Beef tataki with gar­lic chips & ponzu

BBC Good Food - - Inside -

Tataki is one step away from raw, but in­volves a quick sear­ing be­fore thinly slic­ing. To avoid the frag­ile pieces fall­ing apart, I wrap the beef tightly in cling film after brown­ing and chill it be­fore slic­ing. The gar­lic chips take this Ja­panese classic up a level, but if you don’t have time, the dress­ing still makes this dish.

SERVES 4 PREP 20 mins plus at least 2 hrs chill­ing COOK 5 mins EASY

300g beef fil­let

1 tbsp veg­etable oil 1 tbsp chopped chives For the ponzu onion dress­ing 4 tsp Ja­panese light soy sauce 2 tbsp finely diced shal­lots 45ml yuzu juice

1 tbsp caster sugar

2 tsp grated gin­ger

For the gar­lic chips

3 gar­lic cloves

125ml veg­etable oil

1 Slice the meat into two 10cm long cylin­dri­cal pieces. Sea­son the beef well us­ing lots of sea salt and freshly ground pep­per. Heat a fry­ing pan with the veg­etable oil and sear the meat on all sides un­til it is browned and sealed, about 2-3 mins.

2 Re­move from the pan and leave to cool for a few mins. Wrap the beef very tightly in cling film and chill for at least 2 hrs and up to 24 hrs ahead. 3 Mix the dress­ing in­gre­di­ents to­gether in a bowl and set aside.

4 To make the gar­lic chips, finely slice the gar­lic on a man­do­line or us­ing a sharp knife. Add the oil and gar­lic to a small fry­ing pan or small saucepan. Keep the heat on medi­um­low and let the gar­lic slowly crisp. Re­move with a slot­ted spoon when golden and leave to dry on kitchen pa­per. Sprin­kle with salt. You can make th­ese a day ahead and keep in a cov­ered con­tainer lined with a small piece of bak­ing parch­ment.

5 Thinly slice the beef, ar­range on a plat­ter and pour the dress­ing over. Top with the gar­lic chips and chives and serve.

PER SERV­ING 162 kcals • fat 7g • sat­u­rates 2g • carbs 8g • su­gars 7g • fi­bre none • pro­tein 16g • salt 1.0g

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