eCook Meal
Brilliant Beef Tataki
with fried garlic & vermicelli noodles
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R302.10
for 4 servings · R75.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Edamame Beans needs 400 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 80% of packR71.99
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
-
Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Free-range Beef Fillet needs 600 gBeef Stock Bones Avg 1 kg 1 kg at R49.99 · 60% of packR29.99
Not in the Woolies basket — source these elsewhere:
- Nori Sheets
- Tataki Dressing
- Rice Vermicelli Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Brilliant Beef Tataki?
The preparation time for Brilliant Beef Tataki with fried garlic & vermicelli noodles is between 15 and 30 minutes.
What is the total time required to make Brilliant Beef Tataki with fried garlic & vermicelli noodles?
The total time required to make Brilliant Beef Tataki with fried garlic & vermicelli noodles is between 35 and 50 minutes.
How many servings does Brilliant Beef Tataki provide?
4 servings
What are the main ingredients in Brilliant Beef Tataki?
Beef, Black Sesame Seeds, Edamame Beans, Garlic, Ginger, Nori Sheet, Pak Choi, Radish, Rice Vermicelli Noodles, Tataki Dressing
What is the nutritional information of Brilliant Beef Tataki?
Calories: 609, Carbs: 57 grams, Fat: grams, Protein: 46.8 grams, Sugar: 4.1 grams, Salt: 1545 grams
How do I prepare Brilliant Beef Tataki?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Brilliant Beef Tataki?
Beef, Black Sesame Seeds, Edamame Beans, Garlic, Ginger, Nori Sheet, Pak Choi, Radish, Rice Vermicelli Noodles, Tataki Dressing
How many calories does Brilliant Beef Tataki have?
609 calories
How much fat content does Brilliant Beef Tataki have?
grams