Fine dining from the comfort of your home – a real treat comes in the form of this beef tataki! Served with vermicelli noodles, crumbled nori, crispy fried garlic & ginger slices, and steamy pak choi. There’s nothing you won’t love about this delectable dish.
Brilliant Beef Tataki
Brilliant Beef Tataki
with fried garlic & vermicelli noodles
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Black Sesame Seeds
- Edamame Beans
- Free-range Beef Fillet
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Nori Sheet
- Nori Sheets
- Pak Choi
- Radish
- Rice Vermicelli Noodles
- Tataki Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk
CRISPY GARLIC & GINGER
Boil a full kettle. Place a pot over a medium-high heat with the sliced garlic and ginger. Pour in enough milk to just cover the garlic and ginger. Bring to a boil. Once boiling, remove from the heat, drain, and rinse under cold water. Return the pot, wiped down, to a medium-high heat with enough oil to cover the base. When hot, carefully fry the sliced ginger for 1-2 minutes per side. In the final minute, add the sliced garlic and fry until golden. Drain on some paper towel.
GREAT GREENS & NORI
Place the shelled edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion. Place a pan over high heat. When hot, add the nori sheet and fry for 2-3 minutes per side. Remove from the pan and set aside.
NOODLES & PAK CHOI
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through ½ the tataki dressing. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
FANCY FILLET
Pat the fillet dry with some paper towel and season generously. Fill a bowl, large enough for the fillet, with ice water. Return the pan to a high heat with a drizzle of oil. When the pan is almost smoking, sear the fillet for about 1 minute each side until charred but still rare inside, shifting as it colours. Remove from the pan on completion and quickly dunk the fillet into the ice water for about 1 minute. Drain on some paper towel and slice into very thin pieces.
WILTED PAK CHOI
Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves and sauté for 1-2 minutes until wilted.
TIME TO FINE DINE!
Plate up the noodles and top with perfect beef tataki. Scatter over the edamame beans and the radish rounds. Drizzle over the remaining tataki dressing, scatter over the crispy garlic and ginger and serve the pak choi leaves on the side. Sprinkle over the black sesame seeds and crumble over the toasted nori. Now that’s fine dining, Chef!
Garlic Clove - 1
Fresh Ginger - 10g
Edamame Beans - 100g
Nori Sheet - 1
Rice Vermicelli Noodles - 50g
Tataki Dressing - 40ml
Pak Choi - 100g
Free-range Beef Fillet - 150g
Radish - 20g
Black Sesame Seeds - 5ml
CRISPY GARLIC & GINGER
Boil a full kettle. Place a pot over a medium-high heat with the sliced garlic and ginger. Pour in enough milk to just cover the garlic and ginger. Bring to a boil. Once boiling, remove from the heat, drain, and rinse under cold water. Return the pot, wiped down, to a medium-high heat with enough oil to cover the base. When hot, carefully fry the sliced ginger for 1-2 minutes per side. In the final minute, add the sliced garlic and fry until golden. Drain on some paper towel.
GREAT GREENS & NORI
Place the shelled edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion. Place a pan over high heat. When hot, add the nori sheets and fry for 2-3 minutes per side. Remove from the pan and set aside.
NOODLES & PAK CHOI
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through ½ the tataki dressing. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
FANCY FILLET
Pat the fillets dry with some paper towel and season generously. Fill a bowl, large enough for the fillets, with ice water. Return the pan to a high heat with a drizzle of oil. When the pan is almost smoking, sear the fillets for about 1 minute each side until charred but still rare inside, shifting as they colour. Remove from the pan on completion and quickly dunk the fillets into the ice water for about 1 minute. Drain on some paper towel and slice into very thin pieces.
WILTED PAK CHOI
Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves and sauté for 2-3 minutes until wilted.
TIME TO FINE DINE!
Plate up the noodles and top with perfect beef tataki. Scatter over the edamame beans and the radish rounds. Drizzle over the remaining tataki dressing, scatter over the crispy garlic and ginger and serve the pak choi leaves on the side. Sprinkle over the black sesame seeds and crumble over the toasted nori. Now that’s fine dining, Chef!
Garlic Clove - 1
Fresh Ginger - 20g
Edamame Beans - 200g
Nori Sheet - 1
Rice Vermicelli Noodles - 100g
Tataki Dressing - 80ml
Pak Choi - 200g
Free-range Beef Fillet - 300g
Radish - 40g
Black Sesame Seeds - 10ml
CRISPY GARLIC & GINGER
Boil a full kettle. Place a pot over a medium-high heat with the sliced garlic and ginger. Pour in enough milk to just cover the garlic and ginger. Bring to a boil. Once boiling, remove from the heat, drain, and rinse under cold water. Return the pot, wiped down, to a medium-high heat with enough oil to cover the base. When hot, carefully fry the sliced ginger for 1-2 minutes per side. In the final minute, add the sliced garlic and fry until golden. Drain on some paper towel.
GREAT GREENS & NORI
Place the shelled edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion. Place a pan over high heat. When hot, add the nori sheets and fry for 2-3 minutes per side. Remove from the pan and set aside. You may need to do this in batches.
NOODLES & PAK CHOI
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through ½ the tataki dressing. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
FANCY FILLET
Pat the fillets dry with some paper towel and season generously. Fill a bowl, large enough for the fillets, with ice water. Return the pan to a high heat with a drizzle of oil. When the pan is almost smoking, sear the fillets for about 1 minute each side until charred but still rare inside, shifting as they colour. Remove from the pan on completion and quickly dunk the fillets into the ice water for about 1 minute. Drain on some paper towel and slice into very thin pieces.
WILTED PAK CHOI
Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves and sauté for 2-3 minutes until wilted.
TIME TO FINE DINE!
Plate up the noodles and top with perfect beef tataki. Scatter over the edamame beans and the radish rounds. Drizzle over the remaining tataki dressing, scatter over the crispy garlic and ginger and serve the pak choi leaves on the side. Sprinkle over the black sesame seeds and crumble over the toasted nori. Wow, Chef!
Garlic Cloves - 2
Fresh Ginger - 30g
Edamame Beans - 300g
Nori Sheets - 2
Rice Vermicelli Noodles - 150g
Tataki Dressing - 120ml
Pak Choi - 300g
Free-range Beef Fillet - 450g
Radish - 60g
Black Sesame Seeds - 15ml
CRISPY GARLIC & GINGER
Boil a full kettle. Place a pot over a medium-high heat with the sliced garlic and ginger. Pour in enough milk to just cover the garlic and ginger. Bring to a boil. Once boiling, remove from the heat, drain, and rinse under cold water. Return the pot, wiped down, to a medium-high heat with enough oil to cover the base. When hot, carefully fry the sliced ginger for 1-2 minutes per side. In the final minute, add the sliced garlic and fry until golden. Drain on some paper towel.
GREAT GREENS & NORI
Place the shelled edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion. Place a pan over high heat. When hot, add the nori sheets and fry for 2-3 minutes per side. Remove from the pan and set aside. You may need to do this in batches.
NOODLES & PAK CHOI
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through ½ the tataki dressing. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
FANCY FILLET
Pat the fillets dry with some paper towel and season generously. Fill a bowl, large enough for the fillets, with ice water. Return the pan to a high heat with a drizzle of oil. When the pan is almost smoking, sear the fillets for about 1 minute each side until charred but still rare inside, shifting as they colour. Remove from the pan on completion and quickly dunk the fillets into the ice water for about 1 minute. Drain on some paper towel and slice into very thin pieces.
WILTED PAK CHOI
Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves and sauté for 2-3 minutes until wilted.
TIME TO FINE DINE!
Plate up the noodles and top with perfect beef tataki. Scatter over the edamame beans and the radish rounds. Drizzle over the remaining tataki dressing, scatter over the crispy garlic and ginger and serve the pak choi leaves on the side. Sprinkle over the black sesame seeds and crumble over the toasted nori. Wow, Chef!
Garlic Cloves - 2
Fresh Ginger - 40g
Edamame Beans - 400g
Nori Sheets - 2
Rice Vermicelli Noodles - 200g
Tataki Dressing - 160ml
Pak Choi - 400g
Free-range Beef Fillet - 600g
Radish - 80g
Black Sesame Seeds - 20ml
Woolies Products in this dish
