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Beef tataki

Beef tataki

Ingredients 14
Servings 4-6
Time 20 mins - plus 1 hr for the meat to rest


  • 70
    light soy sauce
  • 15
    rice wine vinegar
  • 15
    fish sauce
  • 5
    sesame oil
  • 5
    dried chilli flakes
  • 600
    beef eye fillet, tied at 4cm intervals
  • 15
    olive oil
  • sea salt and black pepper to taste
  • 4
    spring onions, thinly sliced on the diagonal
  • 2
    radishes, thinly sliced
  • 1
    red chilli, finely diced (set tip)
  • 30
    black and white sesame seeds
  • 2
    limes, peeled and sliced, or quartered with pith removed
  • 6
    fresh coriander, picked


10 mins

Combine the soy sauce, vinegar, fish sauce, sugar, sesame oil and chilli flakes in a jam jar (best for mixing and storing) or in a mixing bowl with a whisk. 

Place a large frying pan over a high heat until the pan starts to smoke. Season the beef with the olive oil, salt and pepper, then add to the pan and sear, turning onto each side for 2 minutes or until browned. 

Remove from the heat and place on a wire rack over a plate to cool completely.

Tightly wrap the beef in cling wrap and refrigerate for 1 hour. Thinly slice the beef and arrange on a serving plate, slightly overlapping each slice. 

Spoon over the dressing generously and garnish with the spring onions, radish slices, chilli, sesame seeds, limes and coriander leaves. 


Although it’s commonly thought that the hottest part of the chilli is the seeds, it’s actually the white pith or membrane, followed by the seeds (the flesh is generally mild). 

So manage the intensity of heat by the pith and seeds and use the flesh for that pop of colour!

A recipe extract from 'Summer food' by Tjaart Walraven, published by Penguin Random House.

Summer food by Tjaart Walraven


Read more on: celebrity chefs  |  summer food


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2019-09-26 16:36
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