📝 About This Recipe
Experience the delicate art of Japanese fusion with this elegant Beef Tataki, featuring premium tenderloin seared to perfection while remaining buttery-rare inside. We’ve reinvented the classic citrus-soy dressing using a monk fruit blend to keep it strictly keto-friendly without sacrificing that iconic sweet-savory balance. This dish is a masterclass in textures, combining succulent chilled beef with crunchy aromatics and a bright, zingy finish.
🥗 Ingredients
The Beef
- 500 grams Beef Tenderloin or Center-cut Striploin (trimmed of silver skin, shaped into a uniform log)
- 1 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Avocado Oil (for high-heat searing)
Sugar-Free Ponzu Dressing
- 4 tablespoons Tamari or Liquid Aminos (gluten-free)
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Fresh Lime Juice
- 1 tablespoon Rice Vinegar (unsweetened)
- 1 teaspoon Monk Fruit Sweetener (powdered or granulated erythritol blend)
- 1 teaspoon Ginger (freshly grated)
- 1/2 teaspoon Toasted Sesame Oil (for aroma)
Garnish & Aromatics
- 2 stalks Scallions (finely sliced on a bias)
- 2 pieces Red Radish (shaved paper-thin)
- 2 pieces Garlic Cloves (sliced into very thin chips and fried)
- 1 teaspoon Toasted Sesame Seeds
- 2 tablespoons Fresh Daikon Radish (grated (optional for authentic texture))
- 1/4 cup Microgreens or Shiso Leaves (for plating)
👨🍳 Instructions
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1
Remove the beef from the refrigerator 20 minutes before cooking to take the chill off. Pat it extremely dry with paper towels; moisture is the enemy of a good sear.
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2
Season all sides of the beef generously with sea salt and cracked black pepper, pressing the seasoning into the meat.
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3
In a small bowl, whisk together the tamari, lemon juice, lime juice, rice vinegar, monk fruit sweetener, and grated ginger until the sweetener is fully dissolved. Stir in the sesame oil and set aside.
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4
Heat a heavy-bottomed cast iron skillet or stainless steel pan over high heat until it begins to lightly smoke. Add the avocado oil and swirl to coat.
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5
Carefully place the beef in the pan. Sear each side for only 45-60 seconds. You are looking for a dark, caramelized crust while keeping the interior completely raw.
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6
Don't forget to sear the ends of the beef log by holding it upright with tongs for 30 seconds.
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7
Immediately remove the beef from the pan and plunge it into an ice bath (wrapped tightly in plastic wrap) or place it in the coldest part of the freezer for 10 minutes to stop the cooking process instantly.
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8
Once cooled, transfer the beef to the refrigerator to chill for at least 1 hour. This firms up the muscle fibers, allowing for paper-thin slices.
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9
While the beef chills, prepare your garnishes: slice the scallions, radish, and fry the garlic chips in a little oil until golden but not burnt.
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10
Using a very sharp carving knife or yanagiba, slice the beef against the grain into slices approximately 3-4mm thick.
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11
Fan the slices out across a chilled serving platter in an overlapping circular or linear pattern.
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12
Drizzle the sugar-free ponzu dressing generously over the meat just before serving so the acid doesn't 'cook' the beef and turn it grey.
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13
Top with the sliced scallions, radish, toasted sesame seeds, and the crispy garlic chips. Garnish with microgreens or torn shiso leaves for a pop of color and herbal notes.
💡 Chef's Tips
Always use a high-smoke point oil like avocado or grapeseed; olive oil will burn and turn bitter at the temperatures required for tataki. To get the thinnest slices, ensure your knife is freshly sharpened and the meat is very cold—almost semi-frozen. If you don't have monk fruit, any powdered erythritol-based sweetener works, but avoid liquid drops as they lack the 'body' needed for the sauce. For an extra layer of flavor, add a pinch of red chili flakes or a drop of chili oil to the ponzu if you enjoy a spicy kick. Do not skip the ice bath or rapid cooling step; it is the secret to that distinct 'ring' of cooked meat around a ruby-red center.
🍽️ Serving Suggestions
Pair with a chilled glass of dry sparkling water with a twist of yuzu or lime. Serve alongside a bowl of cauliflower rice stir-fried with garlic and sesame. Accompany with a simple cucumber and seaweed (wakame) salad dressed in rice vinegar. Works beautifully as an appetizer for a multi-course Japanese-themed dinner. For a light lunch, serve over a bed of mixed baby greens and sliced avocado.