Name: Beef tataki rolls
Total time: 15 min
Yield: Makes 24
Cuisine: Japanese
Ingredients: 500g beef fillet; oil; 4 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp sugar; sesame seeds mixed black and white if you like; mouli or Chinese cabbage; 1 carrot; 4 spring onion; 2 red chilli; leaves from a large bunch coriander

Home
Recipes
Meat and poultry
Beef tataki rolls

Beef tataki rolls

Janine Ratcliffe

Published: December 19, 2014 at 2:29 PM

Save recipe

Makes 24

A little effort

Total time: 15 mins

+ chilling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

An easy version of a classic Japanese dish; seared rare beef fillet is wrapped around crunchy carrot and mooli and served with a soy and sesame dipping sauce. This low-fat party food nibble is a great one to make ahead, just keep in the fridge until needed

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

500g beef fillet
oil
4 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
sesame seeds

mixed black and white if you like
mouli or Chinese cabbage
1 carrot
4 spring onion
2 red chilli
leaves from a large bunch coriander

Nutrition: per serving

kcal48
fat2.7g
saturates0.6g
carbs0.8g
fibre0.3g
protein5.2g
salt0.49g

Method

step 1

Heat a non-stick pan to very hot. Brush the beef all over with oil, season, then sear for about a minute on each side until brown.
step 2

Mix the soy sauce with sesame oil and sugar. Take 1 tbsp of this dressing and brush over the meat, then roll the meat in sesame seeds (keep any left over). Wrap the meat in clingfilm and chill in the fridge for an hour.
step 3

To serve, shred the mouli, carrot, spring onion and chilli, keeping the shreds in neat piles. Slice the beef very thinly. put some of each veg on each meat slice, add coriander leaves and a drizzle of dressing and roll up.
step 4

Sprinkle with more sesame seeds and serve with remaining dressing for dipping.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue