Ingredients

Check off ingredients as you go

For 4 servings

• 800g (1¾ lbs) beef (tenderloin, sirloin, ribeye, or chuck)

For the marinade

• 1 large garlic clove, finely minced
• 130ml (½ cup) soy sauce
• 25ml (1½ tbsp) sesame oil
• 3 tbsp neutral oil (sunflower)
• juice of 1 lemon (preferably lime)
• 2 tbsp dried lemongrass (or 1 fresh stalk, minced)
• 2 tbsp fresh grated ginger (2 cm piece)
• 2 tbsp brown sugar

For deglazing the pan

• 130ml (½ cup) Mirin (in the Asian section)

For serving

• 1 bunch fresh cilantro, chopped
• 3 scallions (green onions), chopped
• white and black sesame seeds

If you change the number of serving, consider adjusting cooking times!

1. In a bowl, mix the marinade ingredients: soy sauce, sesame oil, neutral oil, lemon juice, dried lemongrass (or minced fresh), grated ginger, cilantro stems (they’re flavorful), and finely minced garlic. Set aside. (Don’t worry, the marinade will be strained later, so you won’t have any chunks).

2. Cut the beef into steaks about 3 cm (1¼ inch) thick. In a hot pan (preferably non-stick), quickly sear the meat on all sides (with a little oil if your pan isn’t non-stick), 1½ to 2 minutes per side.

3. Place the meat in a freezer bag set on a plate (in case your bag isn’t completely sealed) and deglaze the cooking juices with the Mirin. Scrape with a wooden spoon. Add to the marinade and pour over the meat. Seal the bag and marinate for 12 to 24 hours in the refrigerator.

4. Shortly before serving, remove the meat and marinade from the refrigerator. Strain the marinade through a fine-mesh strainer (essential to remove any chunks from your sauce) and pour into a bowl. Slice the meat thinly using a large knife with a smooth blade. Arrange the meat on a serving platter. Quickly heat the marinade in a saucepan, then drizzle over the meat.

5. Sprinkle with sesame seeds, chopped cilantro, and scallions.

Serve with rice and/or a raw vegetable salad with Thai or Vietnamese vinaigrette—you can use my dipping sauce for spring rolls.

To learn all about meat cuts in Israel and how to use them, check out my guide to meat in Israel

Tips

• The advantage of tataki, which you can also make with fish in a salmon and tuna tataki, is that it’s made ahead—ideal when entertaining. You’ll just need to reheat the sauce and slice it thinly.
• If serving as a starter, 100g (3½ oz) of meat per person is sufficient.