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How to Make Beef Tataki at Home

Updated on August 16, 2011

Beef Tataki w. Ponzu Sauce

Any tender cut of steak (I use Rib Eye,Flat Iron or Sirloin)
Sliced Onions (thin strips)
Sliced Cucumbers (Thin strips)
Black Pepper

Homemade Ponzu Sauce:
No exact measurements, i go by taste.
Apple Cider Vinegar
Sirachi Hot Sauce
Seasme Oil
Soy Sauce (1/3 cup)

Preparations Notes:
-Soak the sliced onions in cold water for about 30 minutes to get rid of the strong onion smell/taste.
-I like to rub a little bit of oil and black pepper into my steak before I cook it. Gives it a litttle more flavor.
-Steaks at room temperature cook more evenly.

1. Pan fry the steak to your preference with light oil to lubricate the pan on high heat. Usually Beef tataki is served medium rare. Depending on how you want the temperature of the beef, pan fry each side for about 5-7 minutes. Adjust the temperature a little loweer as the sides of the steak turn brown to cook the inside.

2. Dry out the excess water on the veggie strips by using a paper towel or clean towel. Lay the onion and cucumber strips on the plate. Prepare the sauce while you wait for the steak to finish up.

3. Take out of the pan and place on a plate or cutting board. Using a sharp knife, cut the steak into thin strips, about a cm or so thick.

3.Lay the beef strips on top of the onions and cucumbers. Drizzle the sauce on top of the beef and veggies. Be careful not to over do it. Leave extra sauce on the side for dipping.


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