Japanese Beef Tataki Rolls
These Japanese Beef Tataki Rolls are fresh, flavorful, and perfect for an elegant starter or main. Tender seared beef with crisp veggies wrapped in napa cabbage is simply irresistible!
Equipment
- Sharp Knife
- Cutting Board
- Skillet or frying pan
- Mixing Bowl
- Serving platter
Ingredients
- 1 lb beef filet (beef tenderloin)
- 1 tablespoon neutral oil
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Napa cabbage (for wrapping)
- 1 carrot julienned
- 1 green onion sliced
- 2 red chilies sliced thinly
- 2 teaspoons sesame seeds toasted
- 1 large bunch cilantro for garnish
Instructions
- In a mixing bowl, combine the soy sauce, sesame oil, and sugar. Whisk until the sugar is dissolved. Place the beef filet in the marinade, ensuring it is well coated. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor.
- Heat the neutral oil in a skillet over medium-high heat. Once hot, remove the beef from the marinade (reserve the marinade for later). Sear the beef for about 1-2 minutes on each side, or until a nice crust forms. The interior should remain rare to medium-rare. Remove the beef from the skillet and let it rest for a few minutes before slicing.
- While the beef is resting, julienne the carrot, slice the green onion, and thinly slice the red chilies. Wash and dry the napa cabbage leaves, which will serve as the base for your rolls.
- Slice the beef filet into thin strips. Take a napa cabbage leaf and lay it flat on a clean surface. Place a few pieces of beef in the center, followed by a sprinkle of carrot, green onion, and red chilies. Add a few cilantro leaves for freshness. Carefully roll the cabbage leaf around the filling, tucking in the sides as you go to create a neat roll.
- Arrange the rolls on a serving platter. Drizzle with the reserved marinade and sprinkle with toasted sesame seeds. Garnish with additional cilantro for a pop of color. Serve immediately and enjoy!
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Substitute beef with grilled or marinated tofu for a vegetarian option.
- Add sriracha or chili oil to the marinade for extra spice.
- Replace napa cabbage with lettuce leaves for a low-carb option.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently.