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Beef Tataki
5 from 8 votes

Beef Tataki

This Beef Tataki with Ponzu Sauce is a crowd pleaser! Crisp steak slices over ponzu sauce, avocado & topped with crunchy fried onions. SO GOOD

Prep Time
10 mins
Cook Time
5 mins
Additional Time
2 hrs
Servings: 4 people
Calories: 343 kcal
Course: Main Course, Appetizer
Cuisine: Asian, Japanese

Ingredients

Beef
  • 1 filet mignon fresh, quality steak
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 Tabelspoons butter unsalted
Ponzu Sauce
  • 2 teaspoons sesame oil
  • 2 Tablespoons lime juice
  • 2 Tablespoons orange juice
  • 2 teaspoons ginger grated
  • 1 Tablespoon sugar
  • 2 Tabelspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablspoons scallions minced
Assemble
  • 2 avocado thinly sliced
  • 1/4 cup onion store bought or homemade, fried
  • 2 tabelspoons scallions minced
  • 1 teaspoon black pepper coarse

Notes

  • Use premium and quality beef, as this will be consumed rare.
  • Make sure you sear the meat really well, on ALL sides! Both sides at fist for 2 minutes each and then the sides as well for 1 minute each side.
  • Wrap the meat really well to seal in the juices when you're chilling it.
  • A sharp knife is KEY to even slicing. Chilling the meat does help with neat slices, but a good knife is essential nonetheless.
  • The Ponzu sauce is classically made using Yuzu, a Japanese citrus that tastes like a blend of lemon and grapefruit. I've tried it, along with Yuzu Salt and Sugar from The Spice House--and they're SO GOOD! It's hard to find however, so we use a combo of lime and orange.
  • For convenience, we used store bought fried onions, as they're so tasty and crispy. You can make them at home if that's your preference and you can likewise try fried garlic chips.
  • We LOVE serving Beef Tataki with some slices of avocados on a plate drenched in Ponzu sauce, however you can just serve it as is.
  • Ideally, I would almost always make this recipe ahead of time as it allows for extra chilling time for the steak. So one day ahead, you can prepare the steak and the sauce. Keep them separately in the fridge, assemble and serve the next day. 
  • Store any leftover in an airtight container and enjoy the next day for lunch or dinner. We love serving it over salad like our Ahi Tuna Salad. Keep in mind that the beef will not be pink on the inside anymore, but it still tastes delicious! 
  • While we LOVE a tenderloin or filet mignon, you can like wise use Ribeye Steak or even a sirloin.
  • We always let our butcher know we’re serving the beef raw or rare so we can secure the freshest and highest quality meat. Similar to our Steak Tartare and Beef Carpaccio, we don’t recommend raw beef to someone who’s pregnant, or has certain health conditions for risk of food illness. 
  • It’s ideal to serve the dish with the ponzu sauce, the crunchy fried onions toppings and buttery avocado slices on the side. Nothing can beat it! You can however serve it with noodles, bread, over a salad like Ahi Tuna Salad, over greens like our Tuna Carpaccio.