Beef tataki with garlic chips & ponzu

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