Nutrition Facts
4 servings
4
Beef Tataki Style with Crunchy Vegetable Wok with Sesame
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A delicious beef tataki, served with crunchy vegetables. A recipe imagined by Camille Maury for the Beef Cooking Show. Photo credit: Camille Maury_Julie Havyernik
For the beef
400 Roast beef
10 Soy sauce
2 cloves Garlic
1 Pepper
1 Green onion
10 Olive oil
25 Savory mustard
Espelette pepper
Salt
Pepper
For the vegetable stir-fry
1 Fennel
2 Carrot
3 Celery
2 Red onion
2 Zucchini
1 scallion
10 Soy sauce
10 Olive oil
Salt
Pepper
Directions
1
Prepare the marinade: finely chop the green onion and finely slice the red chili. In a bowl, add soy sauce, red chili, mustard, pressed garlic cloves, some sesame seeds, chili powder, green onion, and a bit of salt. Mix well and set aside.
2
Cut the roast into 4 pieces and trim the fat if necessary. Place them in a dish. Pour the marinade over and let the meat marinate for 15 to 20 minutes.
3
In the meantime, prepare the vegetables for the wok: finely slice the fennel, cut the zucchini, carrots, and celery into strips using a peeler or mandoline, and finely chop the red onions. In a pan or wok, heat the olive oil and add the vegetables in the following order to maintain crispness: fennel, carrots, celery, zucchini, and red onions. Deglaze with soy sauce, then add the green onions and a few sesame seeds. Cook for just a few minutes and set aside.
4
In a well-heated skillet, sear the marinated beef fillets over high heat for 1 minute on each side to achieve a nice color. Set aside the remaining marinade. Once the fillets are cooked, remove them and let them rest under aluminum foil. Heat the skillet again and pour in the remaining marinade with a bit of water, then reduce it until it reaches a syrupy, coating texture.
5
Thinly slice the marinated and seared beef chunks.
6
To finish, place the slices of roast beef and the crunchy vegetables on a plate. Drizzle the meat with the reduced marinade.
Ingredients
For the beef
400 Roast beef
10 Soy sauce
2 cloves Garlic
1 Pepper
1 Green onion
10 Olive oil
25 Savory mustard
Espelette pepper
Salt
Pepper
For the vegetable stir-fry
1 Fennel
2 Carrot
3 Celery
2 Red onion
2 Zucchini
1 scallion
10 Soy sauce
10 Olive oil
Salt
Pepper
Directions
Directions
1
Prepare the marinade: finely chop the green onion and finely slice the red chili. In a bowl, add soy sauce, red chili, mustard, pressed garlic cloves, some sesame seeds, chili powder, green onion, and a bit of salt. Mix well and set aside.
2
Cut the roast into 4 pieces and trim the fat if necessary. Place them in a dish. Pour the marinade over and let the meat marinate for 15 to 20 minutes.
3
In the meantime, prepare the vegetables for the wok: finely slice the fennel, cut the zucchini, carrots, and celery into strips using a peeler or mandoline, and finely chop the red onions. In a pan or wok, heat the olive oil and add the vegetables in the following order to maintain crispness: fennel, carrots, celery, zucchini, and red onions. Deglaze with soy sauce, then add the green onions and a few sesame seeds. Cook for just a few minutes and set aside.
4
In a well-heated skillet, sear the marinated beef fillets over high heat for 1 minute on each side to achieve a nice color. Set aside the remaining marinade. Once the fillets are cooked, remove them and let them rest under aluminum foil. Heat the skillet again and pour in the remaining marinade with a bit of water, then reduce it until it reaches a syrupy, coating texture.
5
Thinly slice the marinated and seared beef chunks.
6
To finish, place the slices of roast beef and the crunchy vegetables on a plate. Drizzle the meat with the reduced marinade.
Notes
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Anaïs
I liked it, but there are too many ingredients; we should find another recipe.
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