Beef Tataki
3 Minutes
1-2 SERVINGS
INGREDIENTS
Beef- Sadia Beef Ribeye
- Sadia Beef Ribeye (sliced into 1-inch thick)
- Ice water
- Ponzu sauce
- Sesame oil
- Fried shallots
- Green onion (chopped)
- Wasabi
- Pickled ginger slices
METHOD
- Keep Sadia Beef Ribeye sealed. Thaw in the fridge for 24 hours before use. Before cooking, let it rest at room temperature for 30-45 minutes.
- Slice the beef into 1-inch thick. Heat oil in a cast iron skillet over high heat. Sear the beef to preferred doneness.
- Dip the beef briefly in ice water, pat dry, and wrap in plastic wrap. Freeze it for 15 minutes.
- Slice the beef thinly and arrange in a line on a plate.
- Drizzle with Ponzu sauce and sesame oil. Add some wasabi and pickled ginger on the side if preferred.
- Sprinkle with fried shallots and green onion.
Sadia Beef Ribeye Aged
100% Quality Beef
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