Ginger Beef Tataki With Lemon Soy Dipping Sauce Food

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

JAPANESE BEEF TATAKI

Steps:

• Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.
• Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool, 3 to 4 minutes.
• Remove the filet and drain well on paper towels, patting the meat dry.
• In a 2-quart saucepan, heat 3/4 inch of oil over medium-high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.
• In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.
• In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.
• With a sharp carving knife, thinly slice the beef and arrange on 10 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.

GINGER BEEF TATAKI WITH LEMON-SOY DIPPING SAUCE

Steps:

• Preheat oven to 400°F.
• Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
• Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
• Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade.
• Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day.
• Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes.
• Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.

LEMON-SOY DIPPING SAUCE

Steps:

• Combine soy sauce, lemon juice, mirin, 2 tablespoons water and bonito in small bowl.
• Let stand 30 minutes.
• Strain sauce through fine strainer; discard bonito shavings.
• Serve with Beef Tataki.

GINGER BEEF STIR-FRY

Steps:

• Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
• Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

GINGER BEEF TATAKI WITH LEMON-SOY DIPPING SAUCE

Steps:

• Preheat oven to 400°F. Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
• Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
• Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade. Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day. Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes. Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.

BEEF TATAKI WITH PONZU SAUCE

Steps:

• Preheat the oven to 500 degrees F. Be sure to let it reach its temperature before roasting the beef. Rub all sides of the beef with the vegetable oil, then rub in the soy sauce, if using, and season with the pepper. Place on a rack over a roasting pan and sear in the hot oven for 15 minutes.
• The internal temperature, in the very center, should be 115 degrees F. Immediately transfer the roasting rack to a tray (to catch the juices; do not keep over the roasting pan or the beef will continue to cook).
• Set in a cool place to stop the cooking as quickly as possible. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours and up to 24 hours, turning over occasionally.
• PONZU SAUCE: In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves.
• About 45 minutes before you plan to serve, place the bag in the freezer (this will firm the beef and make it easier to cut even slices). After 20 minutes, remove the beef from the bag and discard the marinade.
• Slice crosswise with a very sharp knife into 1/4-inch slices, keeping them to an even thickness if possible. Fan the slices, overlapping, on a platter and let stand for 10 minutes. Drizzle with the Ponzu sauce and serve.