- Posted September 14, 2013 by
Where's The Beef? - Beef Tataki
There's no "I'll have the moneybags and he'll have the satay sticks" when you go for Thai. No one commandeers the rice paper rolls at the local Vietnamese joint or slaps the hand of their dining companions when they reach for the naan because of this very special easy dinner recipes
Another way restaurateurs describe this new but actually really old phenomenon is family style. This basically translates to rather than going to effort of serving the food in equal portions and making it look all lovely on the plate, we'll let you, dear customer, do it yourself. Anyway, it probably doesn't matter as we're all about cooking at home. This recipe is definitely made for putting in the middle of table, getting out the chopsticks, and sharing especially this beef recipe.
Preparation time: 10 minutes
Cooking time: 25 minutes
Skills: Basic to intermediate
80ml (1/3 cup) soy sauce
1 tbs. rice wine vinegar
1 tbs. dry sherry
2 tsp caster sugar
1/2 tsp sesame oil
1 tbs. light olive oil
750g-piece beef eye fillet, tied at 4cm intervals
Watercress sprigs, to serve
Combine the soy sauce, vinegar, sherry, sugar and sesame oil in a small jug.
Preheat oven to 180°C. Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan and cook, turning occasionally, for 10 minutes or until browned. Transfer to a baking tray. Bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a wire rack over a plate to cool completely.
Transfer the beef to a large sealable plastic bag. Add the soy sauce mixture and turn to coat. Place in the fridge for to marinate (the longer the better; overnight if possible).
Arrange the watercress on a serving platter. Thinly slice the beef and arrange on top of the watercress. Drizzle over any remaining soy sauce mixture.