Beef Easy Asian

Wagyu beef tataki

Name: Wagyu beef tataki
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 500g piece Blackmore wagyu beef sirloin; 2 tbs olive oil; 2 tsp togarashi (Japanese spice mix); 4 red radishes, cut into matchsticks; 1/2 daikon radish (mooli), cut into matchsticks; 120g punnet shiso cress or small Asian herb leaves to garnish; 2 tbs Japanese soy sauce; 1 tbs each rice vinegar and lime juice; 1/2 tsp wasabi paste, plus extra to serve; 1 garlic clove, crushed; 1 tsp grated ginger; 1 tsp caster sugar; 1/2 tsp sesame oil

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Using the best wagyu in Australia - Blackmore - this dish is rich, but never heavy.

500g piece Blackmore wagyu beef sirloin
2 tbs olive oil
2 tsp togarashi (Japanese spice mix)
4 red radishes, cut into matchsticks
1/2 daikon radish (mooli), cut into matchsticks
120g punnet shiso cress or small Asian herb leaves to garnish

Dressing

2 tbs Japanese soy sauce
1 tbs each rice vinegar and lime juice
1/2 tsp wasabi paste, plus extra to serve
1 garlic clove, crushed
1 tsp grated ginger
1 tsp caster sugar
1/2 tsp sesame oil

Method

1.

Brush the beef with a little oil and coat in togarashi. Heat remaining oil in a pan over high heat. Sear beef for 1 minute on each side, then briefly on all edges. Enclose in plastic wrap and freeze for 1-2 hours to firm (this will make it easier to slice).
2.

Shake the dressing ingredients in a screwtop jar to combine.
3.

Unwrap the beef and slice very thinly. Arrange on a platter and stand for 10-15 minutes to come to room temperature. Drizzle with dressing, scatter with radish and garnish with herbs.