Peppered Beef Tataki with ginger dressing
Delicate Japanese flavours in rare beef tataki with fresh green salad in a soy and ginger dressing
4 pieces beef eye fillet each about 200g each
2 teaspoons freshly cracked black pepper
11/2 tablespoons Garlic Stir-in Paste, Gourmet Garden
80 g small leaf Asian greens
1 small red onion thinly sliced
1/2 red capsicum thinly sliced
12 large snow peas shredded
80 g fresh bean sprouts
1/4 cup light or tamari soy sauce 65 ml
2 tablespoons mirin
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2-3 teaspoons Ginger Stir-in Paste, Gourmet Garden
Method1. Rub salt, black pepper and garlic into the beef and set aside for a few minutes.
2. Heat 2 teaspoons oil in a large non-stick pan over high heat.
3. Cook the steaks 1 minute on each side to very rare.
4. Rest beef on a cutting board for 5 minutes.
5. Combine salad leaves, onion, capsicum, snow peas and bean sprouts in a bowl. In a small jar combine the soy,mirin, vinegar, lemon and ginger and shake to mix well. Drizzle half of the dressing over the salad and toss lightly. Arrange on plates.
6. Slice beef and arrange over or beside the salad, drizzle with a few teaspoons of the remaining dressing and serve the remainder in a small dish, for dipping.This typical Japanese dish features very rare beef. If you prefer, cook the beef to medium-rare. Serve it as a first course, or prepare another Japanese style dish, such as Age Dashi Tofu, and steamed rice to make up a full Japanese menu.
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