Beef tataki

2 servings Cooking: 10 mins
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The combination of sweet, sour, bitter, acidity, salty and umami with an ounce of heat requires a great palate to balance. But because we all use different brands of product, it is essential to taste along the way! And then, of course, there’s personal preference, so add a little more heat if you need to. My theory is that if you want more of something, add it because it will allow you to enjoy the experience that much more.

By Food24 September 25 2019
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Ingredients (14)

70 ml soy sauce — light
15 ml rice wine vinegar
15 ml fish sauce
5 ml sesame oil
5 ml dried chilli flakes
600 g beef fillet
15 ml olive oil
sea salt and freshly ground black pepper
4 spring onions — sliced diagonally
2 radishes — thinly sliced
1 red chilli — finely diced
30 ml sesame seeds — black and white
2 limes — peeled, sliced, quartered with pith removed
6 fresh coriander
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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


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