Beef Tataki Tostadas
What You Will Need
Ingredients
- 600g beef fillet
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- ⅓ cup sesame seeds, lightly toasted in a dry frying pan
- 8-12 corn tostadas, blue & white (or corn tortillas)
- 1/2 iceberg lettuce, shredded
- 2 large tomatoes, thinly sliced
- 3 tbsp Japanese mayonnaise
Marinade
- ¼ cup Lee Kum Kee Gluten Free Soy Sauce
- 2 tbsp Lee Kum Kee Pure Sesame Oil
- 1 red chilli, deseeded and finely sliced
- ¼ cup mirin
- 1 lime, juiced
- ¼ cup Chinese rice wine
- 3 spring onions, thinly sliced (separate white and green)
- 2 garlic cloves, crushed
Made with
Lee Kum Kee products
How to make it
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To make the marinade, heat the soy sauce, sesame oil, chilli, mirin, lime juice and rice wine in a small pot and bring to a gentle simmer. Take off the heat and stir in the white part of the spring onions and the garlic. Set aside to cool.
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Season the beef with salt and pepper and let sit at room temperature for 10 minutes. Rub the beef with sesame oil, heat a frying pan on a high heat and sear the beef until well coloured all over but it should be very rare still. Allow the beef to cool a little and then pop into a resealable plastic bag with the marinade. Refrigerate overnight.
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Remove beef from marinade, roll in the sesame seeds, pressing to coat. Using a sharp knife, slice the beef as thinly as possible.
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Warm the tostadas according to packet instructions.
Top each tostada with lettuce, tomato and then a drizzle of Japanese mayo, top with sliced beef and a sprinkle of the reserved green spring onion.