Beef tataki with sautéed vegetables

If a few days ago I proposed a salmon sashimi, today's recipe revolves around another typical preparation of Japanese cuisine, of which I am a true lover. This beef tataki with sautéed vegetables is a perfect dish to enjoy meat and vegetables in a different way, and I'm sure you'll love it.

Tataki is a Japanese culinary technique that consists of quickly searing a piece of meat or fish in a very hot pan or grill, leaving the center raw or slightly cooked. This high temperature point can be easily achieved with a De Buyer Alchimy stainless steel frying pan , which, thanks to its multi-layer construction, provides efficient homogeneous heat distribution and allows optimal temperature control. With it we will obtain a perfectly sealed meat, maintaining all its flavor.

In this way, the meat is slightly caramelized and crunchy on the outside, while the inside remains juicy and tender . An authentic delight accompanied by vegetables cooked al dente, which provide a crunchy touch that goes perfectly with the veal.

I highly encourage you to prepare this dish, because it is wonderful. Take note of the recipe, and enjoy!

Ingredients

For the vegetable stir-fry

• 100g peas
• 100g broad beans
• 100 g snow peas
• 1/4 kale
• 1/2 head of Romanesque
• 1/2 head of broccoli
• 1 fresh chilli or, failing that, 1 small red pepper
• Salt
• Sesame oil

for the tataki

• 300 g beef steak cut into a rectangle
• 10 ml of sake for cooking
• 100ml soy sauce
• 1 clove garlic
• 15g fresh ginger
• 1/2 lime

Preparation

Beef tataki (must be prepared at least 2 hours before or the day before)

1. Peel and remove the germ from the garlic. Chop it finely.
2. Grate the ginger.
3. Grate the skin of the half lime and squeeze it.
4. In a De Buyer Alchimy stainless steel pan with a little oil, brown the steak with a little oil. Do it on all sides, about 3 minutes on each side.
5. Without turning off the heat, remove the steak onto a large plate or tray.
6. Pour the sake and soy sauce into the pan to dissolve the meat juices.
7. Add the lime juice, grated ginger and minced garlic.
8. Pour the resulting juice over the meat and keep it cold.

Sauteed vegetables

1. Wash all vegetables separately.
2. Finely shred the kale leaves.
3. Cut the romanesco in bouquets, more or less all with a similar size.
4. Put plenty of water to boil to cook the vegetables. Add salt when the water boils.
5. Prepare a bowl with ice water.
6. Just cook each vegetable separately, turning them from boiling water to ice water when done to stop cooking. reserve them. (To make it easier, you can cook them using a basket or use a slotted spoon to remove them).
7. Cut the red pepper into thin rings and reserve.

Mounting

1. Lightly sauté the vegetables and the fresh chilli with a little sesame oil.
2. Drain the meat reserving the juices and cut it into thin slices with a very sharpfilleting knife .
3. Bring the juice to a simmer in a saucepan until reduced by half.
4. Arrange the vegetables on a plate, place a few slices of the beef tataki and pour a little of the juice on top before serving.

Grades

• If you don't have sesame oil, you can use olive oil or the one you usually use.
• If you don't have any of the vegetables in the recipe, don't worry. You can use the ones you have in the fridge or even accompany the tataki with a good green salad, with assorted sprouts.
• To seal the meat, you can also use an iron skillet or a smooth iron grill. The important thing is to achieve a high temperature that guarantees the perfect sealing of the meat.
• A tataki recipe that is also delicious and I encourage you to try it is the marinated tuna tataki. You can find it here .
• If the salmon sashimi recipe published on the blog has aroused your curiosity, you can see it here .
• And if you love Japanese food as much as I do and want to get started in their kitchen and find out more about their dishes and ingredients, I highly recommend My First Japanese Cookbook . A little gem!
• These Japanese culinary techniques (both tataki and sashimi) require good knives so that the cut is precise and without tears. If you want to know more about knives, in the blog you will find several entries talking about them: different types, maintenance, sharpening, etc. You can see it here .