Beef tataki

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5 min


6 Appetizer Servings

* PLUS Cooking time: 6 minutes, Standing Time: 235 minutes

Lilly prefers serving this tantalizing beef dish at room temperature.


  • 500 g beef tenderloin , at room temperature
  • 1 tbsp cracked black pepper
  • 1 tsp olive oil
  • 2 garlic cloves , minced
  • 3 tbsp hoisin sauce
  • 3 tbsp water
  • 2 tbsp granulated sugar
  • 1 tbsp finely grated ginger
  • 1 tsp sambal oelek or chili-garlic sauce
  • 2 tsp roasted rice powder


  • Pat meat dry with paper towels and place on a plate. Rub pepper all over meat. Heat oil in a frying pan over medium-high heat. Add meat. Turn often until evenly browned, 4 to 5 min. Remove to a plate and let stand 10 min to cool slightly. Then wrap in plastic wrap and place in freezer for 2 hours, so it’ll be easier to slice.
  • Meanwhile, to make dipping sauce, in a small saucepan, stir garlic with hoisin, water, sugar, ginger and sambal oelek. Place over medium heat and stir occasionally until heated through, 2 to 3 min. Or stir in a bowl and microwave until hot, 1 to 2 min.
  • Remove tenderloin from freezer. Slice as thinly as possible. Arrange slices on a large plate. Sprinkle with rice powder. Serve warm sauce alongside for dipping

Lilly’s tip

If you can’t find roasted-rice powder at an Asian market, place about 3 tbsp (45 mL) uncooked sticky rice in a frying pan over medium heat. Stir frequently until it turns light brown (don’t let it burn!), about 5 min. Let cool, then grind in a blender until powdery