Beef tartare is a dish that few try to reproduce at home. It is more often eaten in high-end restaurants. Yet, did you know that it is totally possible and even easy to prepare tartar at home? Here is an original recipe for Asian-style beef tartar.
- 30 mL (2 tablespoons) light soy sauce
- 30 mL (2 tablespoons) sesame oil
- 45 mL (3 tablespoons) freshly squeezed lemon juice
- Salt and pepper to taste
- 450 g (1 lb) fresh beef flank steak, diced (see Notes)
- 1 avocado, diced
- 250 mL (1 cup) seeded tomatoes, diced
- 250 mL (1 cup) chopped onions
- 2 mL (½ teaspoon) potted chopped garlic (1 clove)
- 30 mL (2 tablespoons) fresh mint, chopped
- 30 mL (2 tablespoons) chopped peanuts
- 1 mL (¼ teaspoon) ground chili pepper (optional)
- Tabasco (optional)
Notes: It is recommended to buy quality beef from a butcher. From the time of purchase until serving, make sure the beef remains at a temperature between 0°C and 4°C. Therefore, it is recommended to keep the beef in the refrigerator as long as possible while preparing the tartar. When cutting the beef, ice can be placed in a cul de poule and the bowl containing the beef can be placed on top to keep it cool during preparation.
- In a bowl, using a whisk, emulsify the soy sauce, sesame oil and lemon juice. Add salt and pepper to taste.
- In another bowl, gently combine ground beef with the remaining tartar ingredients, except mint, green onions and peanuts.
- Using a round cookie cutter, assemble individual portions of tartar on 4 plates. Press lightly with a spoon before removing the cookie cutter.
- Garnish with mint leaves, green onions and peanuts. Serve with croutons, crackers, or salad.
Nutritional Information (per serving)
Calories 410 kcal
Fat 26.6 g
Carbohydrates 13 g
Fibre 5.4 g
Protein 31 g
Sodium 415 mg
Can be kept for 24 hours in the refrigerator and does not freeze.