Ginger Beef Tataki with Lemon-Soy Dipping Sauce

Ginger Beef Tataki with Lemon-Soy Dipping Sauce

The term tataki describes beef or fish that is burnt, then chilled, marinated and very finely sliced. This ginger beef version is served with conventional tataki accompaniments– grated daikon (white radish) and ginger, sliced green onions, and a terrific dipping sauce.

Ingredients: 1 2-pound piece beef tenderloin, cut,6 tablespoons finely grated peeled daikon (Japanese white radish) *,2 tablespoons minced peeled fresh ginger,6 tablespoons carefully grated peeled fresh ginger,2 big garlic cloves, flattened,2 tablespoons (packed) golden brown sugar,2 green onions, very thinly sliced,4 green onions, really carefully chopped,2 tablespoons fresh lemon juice,2 lemons, cut into wedges,1/ 4 cup mirin (sweet Japanese rice red wine) *, Shiso (beefsteak plant leaves) or watercress,Lemon-Soy Dipping Sauce,6 tablespoons soy sauce,2 tablespoons grease

Guidelines: Preheat oven to 400 ° F. Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper. Heat staying 1 tablespoon oil in heavy large skillet over medium-high heat. Include beef to frying pan and cook up until brown, turning often, about 5 minutes., Transfer beef to roasting pan. Roast beef in oven till thermometer inserted into center signs up 130 ° F for medium-rare, about 35 minutes. Cool., Integrate soy sauce and next 6 active ingredients in big resealable plastic bag. Include beef to marinade. Cover and refrigerate up until beef is cold, kipping down marinade occasionally, at least 4 hours and up to 1 day. Dispose of marinade from beef. Cut beef into 1/4-inch-thick pieces. Cover and let stand at room temperature 30 minutes. Set up beef on plates. Spoon little mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.

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