Beef Tataki
Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. We cook the beef to medium-rare here, so it retains plenty of flavor and tenderness. A crisp carrot-and-radish salad on the side provides textural contrast. Make it a meal: Serve with brown rice and steamed edamame.
cup matchstick-cut red radishes or peeled daikon radish
1 cup matchstick-cut carrots
1/2 cup thinly sliced onion
1/4 cup reduced-sodium soy sauce
2 tablespoons plus 2 teaspoons lemon juice
2 tablespoons finely chopped scallions
2 teaspoons finely grated fresh ginger
1 pound boneless sirloin steak,3/4-1 inch thick, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons canola oil
1. Place radishes (or daikon), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.
2. Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
3. Season steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the reserved sauce.
NUTRITION INFORMATION: Per serving: 195 calories; 7 g fat (2 g sat, 3 g mono); 42 mg cholesterol; 9 g carbohydrate; 24 g protein; 2 g fiber; 760 mg sodium; 539 mg potassium.
Nutrition bonus: Vitamin A (110% daily value), Zinc (27% dv), Vitamin C (20% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat
TIP: Note: Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores. Commercially prepared pickled daikon radish can be found in Asian markets.
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