Japanese-Style Beef Tataki with Paprika Mayo by @federicofusca

N/A

1 serving

🥩

250 g

Beef Sirloin

🍶

400 ml

Soy Sauce

🍯

15 ml

Wildflower Honey

🍎

50 ml

Apple Cider Vinegar

🫗

500 ml

Seed Oil

🍊

160 ml

Orange

🍋

100 ml

Lemon

🌶️

7 g

Paprika

🛢️

200 ml

Seed Oil

🥚

1 large egg

Egg

🍋

1

Lemon

🧂

0.3 g

Salt

Preparation Steps

  1. Step 1/10

    Juice 2 oranges and 2 lemons, reserving 1 lemon's juice for the paprika mayonnaise.

    orange juice
    lemon juice
    🍋citrus juicer
    🧪measuring jug

  2. Step 2/10

    Whisk 400 ml soy sauce, 1 tablespoon wildflower honey, 50 ml apple cider vinegar, 50 ml vegetable oil, orange juice, and the juice of 1 lemon in a mixing bowl.

    soy sauce
    wildflower honey
    apple cider vinegar
    vegetable oil
    orange juice
    lemon juice
    🥣mixing bowl
    🥄measuring spoon
    🧪measuring jug
    🥄whisk

  3. Step 3/10

    Add the 250 g beef sirloin to the marinade and refrigerate it for 15 minutes.

    beef sirloin
    soy sauce
    wildflower honey
    apple cider vinegar
    vegetable oil
    orange juice
    lemon juice
    🥣mixing bowl

  4. Step 4/10

    Crack 1 egg into a tall mixing bowl and add 1 tablespoon paprika, reserved lemon juice, and a pinch of salt.

    egg
    paprika
    lemon juice
    salt
    🥣mixing bowl
    🥄measuring spoon

  5. Step 5/10

    Blend the egg mixture with the immersion blender while slowly pouring in 200 ml vegetable oil until a thick paprika mayonnaise forms.

    egg
    paprika
    lemon juice
    salt
    vegetable oil
    🥣mixing bowl
    🧪measuring jug

  6. Step 6/10

    Remove the beef sirloin from the marinade and pat it dry thoroughly.

    beef sirloin
    🗜️kitchen tongs

  7. Step 7/10

    Heat a heavy frying pan over high heat and add a thin coating of vegetable oil.

    vegetable oil
    🗜️kitchen tongs

  8. Step 8/10

    Sear the beef sirloin for 45 to 60 seconds on each side, keeping the center rare.

    beef sirloin
    🗜️kitchen tongs

  9. Step 9/10

    Rest the seared beef sirloin for 5 minutes, then slice it thinly across the grain.

    beef sirloin
    🔪chef's knife
    🪵cutting board

  10. Step 10/10

    Arrange the sliced beef tataki on a serving plate and spoon paprika mayonnaise alongside.

    beef sirloin
    paprika
    egg
    lemon juice
    salt
    vegetable oil
    🍽️serving plate
    🥄measuring spoon

Composition

Ingredients

Types

Meat, Condiment, Soy product, Sweetener, Vinegar, Spice, Seasoning, Egg

Ingredients

Beef sirloin, Soy sauce, Wildflower honey, Apple cider vinegar, Seed oil, Orange, Lemon, Paprika, Egg, Salt

Allergens

Soy, Gluten, Egg

Dietetics

Dietary regimen

Low carbohydrate, Ketogenic, Paleo

Calories

650 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 14g, Sugars: 11g, Fat: 52g, Saturated fat: 9g, Fiber: 1g

Nutritional Information

Minerals

Sodium: 2600mg, Iron: 4.2mg, Zinc: 5.2mg, Potassium: 500mg

Vitamins

Vitamin C: 38mg, Vitamin B12: 1.8µg, Vitamin A: 180µg, Vitamin D: 1.1µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

10 steps

Equipments

Utensils

mixing bowl, measuring spoon, measuring jug, citrus juicer, whisk, kitchen tongs, chef's knife, cutting board, fine-mesh strainer, serving plate

Appliances

stovetop, immersion blender

Type

Type

Type Of Dish

Appetizer, Main Course

Occasions

Dinner, Date Night, Dinner Party, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Japanese, Japanese-inspired, Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Rare, Juicy, Creamy, Silky

Flavors

Savory, Umami, Tangy, Citrusy, Sweet, Smoky, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve immediately after slicing.,Do not leave raw or rare beef, or egg mayonnaise, out longer than 2 hours.), fridge : 2 days (Store beef tataki and paprika mayonnaise in separate airtight containers.,Keep refrigerated at 4°C / 40°F or below.,Consume homemade egg mayonnaise within 2 days.), freezer : 0 min (Freezing is not recommended because it degrades the texture of rare sliced beef and may cause the mayonnaise to split.)