Ginger Beef Tataki With Lemon Soy Dipping Sauce Recipes

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GINGER BEEF TATAKI WITH LEMON-SOY DIPPING SAUCE



Ginger Beef Tataki With Lemon-Soy Dipping Sauce image

From Bon Appétit, April 2000. We prefer this rare rather than medium rare, so we cook it much less than 35 minutes in the oven. Check often with the thermometer for the right level for you. Serve with Lemon-Soy Dipping Sauce #229523.

Provided by AmandaInOz

Categories     Meat

Time 5h

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 (2 lb) beef tenderloin, trimmed, about 2 lbs
6 tablespoons soy sauce
1/4 cup mirin
2 green onions, very thinly sliced
2 tablespoons golden brown sugar
2 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
2 large garlic cloves, flattened
6 tablespoons finely grated peeled daikon radishes
6 tablespoons finely grated peeled fresh ginger
4 green onions, very finely chopped
2 lemons, cut into wedges

Steps:

  • Preheat oven to 400°F.
  • Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
  • Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
  • Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade.
  • Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day.
  • Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes.
  • Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.

Nutrition Facts : Calories 534.2, Fat 35.4, SaturatedFat 12.6, Cholesterol 129.9, Sodium 1161.7, Carbohydrate 13.3, Fiber 2.4, Sugar 5.5, Protein 41.1

GINGER BEEF TATAKI WITH LEMON-SOY DIPPING SAUCE



Ginger Beef Tataki with Lemon-Soy Dipping Sauce image

Categories     Beef     Ginger     Roast     Dinner     Lunch     Spring     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 2-pound piece beef tenderloin, trimmed
6 tablespoons soy sauce
1/4 cup mirin (sweet Japanese rice wine)*
2 green onions, very thinly sliced
2 tablespoons (packed) golden brown sugar
2 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
2 large garlic cloves, flattened
6 tablespoons finely grated peeled daikon (Japanese white radish)*
6 tablespoons finely grated peeled fresh ginger
4 green onions, very finely chopped
2 lemons, cut into wedges
Shiso (beefsteak plant leaves)* or watercress
Lemon-Soy Dipping Sauce

Steps:

  • Preheat oven to 400°F. Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
  • Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
  • Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade. Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day. Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes. Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.

JAPANESE BEEF TATAKI



Japanese Beef Tataki image

Make and share this Japanese Beef Tataki recipe from Food.com.

Provided by Member 610488

Categories     Steak

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

1 1/4 lbs center-cut beef tenderloin, trimmed
olive oil, for frying
salt & freshly ground black pepper, to taste
4 garlic cloves, thinly sliced lengthwise
1/2 cup white onion, minced
3 tablespoons grapeseed oil
1 tablespoon fresh lemon juice
1 tablespoon unseasoned rice vinegar
1 tablespoon dark soy sauce
1/4 teaspoon fresh ginger, minced
1/4 teaspoon garlic, minced
5 tablespoons soy sauce
1/2 cup unseasoned rice vinegar
1/8 teaspoon bonito flakes (optional)
3 whole scallions, thinly sliced on the diagonal (garnish)
2 tablespoons chives, thinly sliced (garnish)

Steps:

  • Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.
  • Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool, 3 to 4 minutes.
  • Remove the filet and drain well on paper towels, patting the meat dry.
  • In a 2-quart saucepan, heat 3/4 inch of oil over medium-high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.
  • In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.
  • In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.
  • With a sharp carving knife, thinly slice the beef and arrange on 10 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.

Nutrition Facts : Calories 189.7, Fat 14.4, SaturatedFat 4.5, Cholesterol 48.2, Sodium 632.9, Carbohydrate 2.2, Fiber 0.4, Sugar 0.7, Protein 12.5

BEEF TATAKI WITH PONZU SAUCE



Beef Tataki With Ponzu Sauce image

Make and share this Beef Tataki With Ponzu Sauce recipe from Food.com.

Provided by Timothy H.

Categories     Steak

Time 1h30m

Yield 2-4 serving(s)

Number Of Ingredients 16

2 lbs trimmed beef tenderloin, chilled (filet)
1 tablespoon vegetable oil
2 tablespoons sweet soy sauce (optional, available at Asian markets)
1/4 teaspoon freshly ground black pepper
1/3 cup low-sodium soy sauce
1/4 cup cooking sherry (sweet Japanese cooking wine) or 1/4 cup mirin (sweet Japanese cooking wine)
3 green onions, white and light green parts only, thinly sliced
2 large cloves garlic, thinly sliced
1 lemon, zest of, removed in strips with a vegetable peeler
4 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon ginger juice
2 tablespoons very finely snipped fresh chives

Steps:

  • Preheat the oven to 500 degrees F. Be sure to let it reach its temperature before roasting the beef. Rub all sides of the beef with the vegetable oil, then rub in the soy sauce, if using, and season with the pepper. Place on a rack over a roasting pan and sear in the hot oven for 15 minutes.
  • The internal temperature, in the very center, should be 115 degrees F. Immediately transfer the roasting rack to a tray (to catch the juices; do not keep over the roasting pan or the beef will continue to cook).
  • Set in a cool place to stop the cooking as quickly as possible. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours and up to 24 hours, turning over occasionally.
  • PONZU SAUCE: In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves.
  • About 45 minutes before you plan to serve, place the bag in the freezer (this will firm the beef and make it easier to cut even slices). After 20 minutes, remove the beef from the bag and discard the marinade.
  • Slice crosswise with a very sharp knife into 1/4-inch slices, keeping them to an even thickness if possible. Fan the slices, overlapping, on a platter and let stand for 10 minutes. Drizzle with the Ponzu sauce and serve.

Nutrition Facts : Calories 1609.9, Fat 98.8, SaturatedFat 36.9, Cholesterol 389.8, Sodium 4973, Carbohydrate 23, Fiber 1.5, Sugar 13.5, Protein 124.2

LEMON-SOY DIPPING SAUCE



Lemon-Soy Dipping Sauce image

Categories     Sauce     No-Cook     Quick & Easy     Lemon     Soy Sauce     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons mirin (sweet Japanese rice wine)*
2 tablespoons water
1 tablespoon dried bonito shavings (katsuo-bushi)*

Steps:

  • Combine soy sauce, lemon juice, mirin, 2 tablespoons water and bonito in small bowl. Let stand 30 minutes. Strain sauce through fine strainer; discard bonito shavings. (Can be made 4 hours ahead. Cover and let stand at room temperature.)

LEMON-SOY DIPPING SAUCE



Lemon-Soy Dipping Sauce image

Make and share this Lemon-Soy Dipping Sauce recipe from Food.com.

Provided by AmandaInOz

Categories     Sauces

Time 35m

Yield 1 cup

Number Of Ingredients 4

1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons mirin
2 tablespoons water

Steps:

  • Combine soy sauce, lemon juice, mirin, 2 tablespoons water and bonito in small bowl.
  • Let stand 30 minutes.
  • Strain sauce through fine strainer; discard bonito shavings.
  • Serve with Beef Tataki.

Nutrition Facts : Calories 116.3, Fat 0.1, Sodium 8229.1, Carbohydrate 15.1, Fiber 1.4, Sugar 4.4, Protein 15.5

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