Best 3 Beef Tataki With Ponzu Sauce Recipes

Indulge in the tantalizing flavors of Japanese cuisine with our exquisite Beef Tataki with Ponzu Sauce recipe. This dish features tender, seared beef slices elegantly arranged on a bed of crisp lettuce, complemented by the refreshing tang of ponzu sauce. Discover the art of creating this delectable dish, along with variations such as Seared Tuna Tataki, Salmon Tataki, and Chicken Tataki, all accompanied by their unique sauces. Embark on a culinary journey to savor the distinct flavors of each recipe, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

STEAK TATAKI WITH CITRUS PONZU

Steak Tataki With Citrus Ponzu image

This is an adopted recipe. I have not yet made this, as I am vegetarian, but I hope that someone will make it soon. I have made the ponzu sauce with salmon and it is to die for!!

Provided by spatchcock

Categories Steak

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs sirloin steaks, fat removed
8 garlic cloves, minced
6 shallots, minced
1/4 cup tamari soy sauce
2 ounces ginger, peeled & minced
2 limes, juice of
2 lemons, juice of
2 large red onions, very thin julienne
1/4 cup rice vinegar
1/8 cup tamari soy sauce
2 limes, juice of
2 lemons, juice of
4 green onions, chopped

Steps:

FOR THE STEAK: In a large bowl, marinate sirloin steak in minced garlic, minced shallots, soy sauce, ginger, and the juice from the limes& lemons.
This should marinate for at least 2 hours in the refrigerator.
Over a high using a saute pan or cast iron pan, sear the sirloin on all sides until charred but not overcooked.
Place pan in a 400 degree oven until cooked.
Steak should be rare to medium rare.
Steak can be grilled also FOR THE GARNISH: In a small bowl, marinate red onions in rice vinegar, soy sauce, and the juice from the limes& lemons, then set aside.
Remove steak from refrigerator, slice very thin using a very sharp knife.
TO SERVE: On a flat plate or platter, spread out the marinated red onions evenly.
Layer sliced sirloin over the red onions.
Garnish with chopped green onions This should be served slightly chilled.

BEEF TATAKI WITH PONZU SAUCE

Beef Tataki With Ponzu Sauce image

Make and share this Beef Tataki With Ponzu Sauce recipe from Food.com.

Provided by Timothy H.

Categories Steak

Time 1h30m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs trimmed beef tenderloin, chilled (filet)
1 tablespoon vegetable oil
2 tablespoons sweet soy sauce (optional, available at Asian markets)
1/4 teaspoon freshly ground black pepper
1/3 cup low-sodium soy sauce
1/4 cup cooking sherry (sweet Japanese cooking wine) or 1/4 cup mirin (sweet Japanese cooking wine)
3 green onions, white and light green parts only, thinly sliced
2 large cloves garlic, thinly sliced
1 lemon, zest of, removed in strips with a vegetable peeler
4 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon ginger juice
2 tablespoons very finely snipped fresh chives

Steps:

Preheat the oven to 500 degrees F. Be sure to let it reach its temperature before roasting the beef. Rub all sides of the beef with the vegetable oil, then rub in the soy sauce, if using, and season with the pepper. Place on a rack over a roasting pan and sear in the hot oven for 15 minutes.
The internal temperature, in the very center, should be 115 degrees F. Immediately transfer the roasting rack to a tray (to catch the juices; do not keep over the roasting pan or the beef will continue to cook).
Set in a cool place to stop the cooking as quickly as possible. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours and up to 24 hours, turning over occasionally.
PONZU SAUCE: In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves.
About 45 minutes before you plan to serve, place the bag in the freezer (this will firm the beef and make it easier to cut even slices). After 20 minutes, remove the beef from the bag and discard the marinade.
Slice crosswise with a very sharp knife into 1/4-inch slices, keeping them to an even thickness if possible. Fan the slices, overlapping, on a platter and let stand for 10 minutes. Drizzle with the Ponzu sauce and serve.

Nutrition Facts : Calories 1609.9, Fat 98.8, SaturatedFat 36.9, Cholesterol 389.8, Sodium 4973, Carbohydrate 23, Fiber 1.5, Sugar 13.5, Protein 124.2

BEEF TATAKI

BEEF TATAKI image

Categories Beef

Yield 8 people

Number Of Ingredients 23

Ingredients

Beef Tataki with Ponzu Sauce Recipe
Source: Cooking.com
Serves 10
Cooking.com Tip: A sharp knife is an essential kitchen tool, especially when you plan on carving or slicing meat. Before you begin carving, sharpen your knife with a sharpening steel. This kitchen essential keeps your knife blade sharp, keeping you free from injury.
RECIPE INGREDIENTS
For the Beef:
2-pound whole, trimmed beef tenderloin (filet), chilled
1 tablespoon vegetable oil
2 tablespoons sweet soy sauce (optional, available at Asian markets)
1/4 teaspoon freshly ground black pepper
1/3 cup low-sodium soy sauce
1/4 cup mirin (sweet Japanese cooking wine) or sherry
3 green onions, white and light green parts only, thinly sliced
2 large cloves garlic, thinly sliced
Zest of 1 lemon, removed in strips with a vegetable peeler
For the Ponzu Sauce:
4 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons turbinado, raw, or brown sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon ginger juice (see Note)
2 tablespoon very finely snipped fresh chives

Steps:

FOR THE BEEF: Preheat the oven to 500 degrees F. Be sure to let it reach its temperature before roasting the beef. Rub all sides of the beef with the vegetable oil, then rub in the soy sauce, if using, and season with the pepper. Place on a rack over a roasting pan and sear in the hot oven for 15 minutes. The internal temperature, in the very center, should be 115 degrees F. Immediately transfer the roasting rack to a tray (to catch the juices; do not keep over the roasting pan or the beef will continue to cook). Set in a cool place to stop the cooking as quickly as possible. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours and up to 24 hours, turning over occasionally. TO MAKE THE PONZU SAUCE: In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves. About 45 minutes before you plan to serve, place the bag in the freezer (this will firm the beef and make it easier to cut even slices). After 20 minutes, remove the beef from the bag and discard the marinade. Slice crosswise with a very sharp knife into 1/4-inch slices, keeping them to an even thickness if possible. Fan the slices, overlapping, on a platter and let stand for 10 minutes. Drizzle with the Ponzu sauce and serve. NOTE: To make 1 teaspoon ginger juice, grate a 1-inch piece of peeled, fresh ginger on a ceramic ginger grater set over a plate. Transfer the grated ginger and any juice on the plate to a small, fine-meshed strainer and press down on the ginger pulp to extract all its juice.

Tips:

Choose high-quality beef for the best results. Look for a well-marbled cut, such as ribeye or strip loin.
Make sure to sear the beef quickly over high heat to create a nice crust. This will help to keep the inside of the beef rare.
Let the beef rest for at least 5 minutes before slicing it. This will help to redistribute the juices and make the beef more tender.
Serve the beef tataki with your favorite dipping sauce. Ponzu sauce is a classic choice, but you could also try a soy-based sauce or a spicy chili sauce.

Conclusion:

Beef tataki is a delicious and versatile dish that can be served as an appetizer, main course, or even a snack. It's a great way to enjoy the flavor of beef without having to cook it all the way through. With a few simple ingredients and a little bit of time, you can easily make this dish at home.