New Year's Beef Tataki
Introduce
Chef :
cookpad.japan
New Year's Beef Tataki
The beef round will last anywhere from 1 week-10 days during the winter if I store it in my homemade steak sauce. I want to take it easy during New Year's, so this is a standard go-to New Year's recipe that I make every year. I just have to take it out of the fridge and cut it.
Cooking instructions
* Step 1
Avoid the sinewy parts of the beef. Use a block cut parallel to the grain. Cut it up into about the size of a block of tuna.
* Step 2
Take the meat out of the fridge and let sit at room temperature for about an hour.
* Step 3
Cook the top and bottom of the meat in a Teflon frying pan without using oil, cooking the outside until golden brown. You can cook it how you like, but cook it about medium.
* Step 4
Combine the marinating sauce, add in the freshly cooked meat, and let cool naturally. Place into a Ziploc bag once it cools, squeeze out the air, and refridgerate.
* Step 5
It will be ready to eat the next day. It will keep for about a week, so if you prepare it ahead of time you can have one dish that just needs to be sliced and served for New Year's.
* Step 6
Thinly slice the meat, top with a bit of the sauce, and serve.
* Step 7
It's also tasty if you mince the meat and use it as the core for sushi in. You don't have to use sushi rice if it's too much of a hassle.
Note: if there is a photo you can click to enlarge it
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