Ingredients
| BEEF TATAKI | |
| 1⁄4 cup gochujang paste | |
| 2 cloves garlic, minced | |
| 5cm piece ginger, finely grated | |
| 1 teaspoon brown sugar | |
| 1 tablespoon soy sauce | |
| 1⁄4 cup apple juice | |
| 1 tablespoon vegetable oil | |
| 800g beef (sirloin, fillet, scotch etc) in a piece | |
| DAIKON SALAD | |
| 3 tablespoons soy sauce | |
| 3 tablespoons sesame oil | |
| 3 tablespoons rice vinegar | |
| 1⁄2 daikon, peeled and julienned | |
| 1 tablespoon toasted sesame seeds | |
| 1 spring onion, chopped | |
| 1 sheet nori, toasted and torn (or use 1 small packet seaweed snack) |
Instructions
| 1. | Combine the gochujang, garlic, ginger, brown sugar, soy sauce, apple juice and vegetable oil. |
| 2. | Massage into the beef and leave to marinate in the fridge, ideally overnight or up to 3 days. |
| 3. | When ready to cook, scrape off the marinade and pat dry. |
| 4. | Season with salt and grill for 3-4 minutes all over. |
| 5. | Cool and chill. |
| 6. | Put into the freezer for 1 hour before you plan on slicing. |
| 7. | This makes it easy to slice thinly. |
| 8. | Serve topped with the daikon salad (recipe below) and garnish with the sesame seeds. |
| 9. | DAIKON SALAD |
| 10. | Combine the soy sauce, sesame oil, rice vinegar and daikon. |
| 11. | Season to taste. |
| 12. | Scatter over the sliced beef and scatter with sesame seeds, spring onion and nori. |
Recipes & food styling Ginny Grant / Photography & styling Greta van der Star
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