Beef tataki tostada
Japan and Mexico meet with this elegant starter
Serves
4 - 6
Prep Time
1 hr 20 mins
Cook Time
5 mins
Japan meets Mexico with these delightful beef tataki tostadas!
Seared, marinated beef meets the crunch of corn tostada shells. Topped with a light drizzle of Japanese mayo and fresh veggies, this dish is all kinds of tasty.
Recipe courtesy of Lee Kum Kee.
Japan meets Mexico with these delightful beef tataki tostadas! Seared, marinated beef meets the crunch of corn tostada shells. Topped with a light drizzle of Japanese mayo and fresh veggies, this dish is all kinds of tasty. Recipe courtesy of Lee Kum Kee.
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ShareIngredients
½ a whole Quality Mark beef eye fillet or scotch fillet
½ cup seedsi
toasteda drizzle of Lee Kum Kee Pure Sesame Oil
salt and pepper
Japanese mayonnaise
radish
2 large tomatoes
thinly slicedCorn Tostada Shells
blue and white
¼ cup Lee Kum Kee Gluten Free Soy Sauce
¼ cup Lee Kum Kee Pure Sesame Oil
¼ cup Mirin
¼ cup cooking sake
1 spring onion
thinly sliced2 garlic cloves
crushed1 lime
juiced
Method
Heat soy sauce, sesame oil, mirin, lime juice and sake in a pan and bring to a gentle simmer. Take off the heat and stir in spring onion and garlic. Set aside to cool.
Season beef with salt and pepper and let sit at room temperature for 10 mins.
Heat sesame oil in a frying pan on high heat and sear beef for one minute on each side.
Let sit on a chopping board for 5 mins then pop in a large ziplock bag with marinade for at least an hour (overnight is best).
Remove beef from marinade, roll in seeds, then slice as thinly as possible with a sharp knife.
Drizzle the tostada shell with japanese mayo, top with a slice of tomato, beef tataki, micro radish and an extra sprinkle of seeds and marinade!
Nutrition Information per Serving (280g)
This nutrition analysis is based on 6 serves with 1 taco shell per serve. The marinade in this recipe will be contributing to the total sodium content.
