Beef Tataki on a bed of Sunflower Sprouts

Beef TatakiThe first time that I had beef tataki was at a restau­rant called Spoon and Fork.  I enjoyed it so much that I had to make my ver­sion to see what was in it.
Being a steak lover, it was such a sim­ple dish that I could make and eat as an appe­tizer everyday.






Posted by Leng

Serv­ing: 2 small Platters


Tosa-Zu Sauce

  • 5 tbsp Coconut Aminos
  • ½ c Rice Vine­gar, organic
  • 1/3 c Shi­itaki Mushrooms
  • 1 tsp Black Pep­per, freshly cracked
  • 2 Thai Chili, fresh

Beef Tataki

  • 7 oz Beef Ten­der­loin (grass-fed)
  • 1 tbsp Black Pep­per, freshly cracked
  • 2 oz Coconut Oil
  • 2 tbsp Green Onion, thinly sliced
  • 3 Gar­lic Cloves
  • 1 small Vidalia Onion
  • 1 c Sun­flower Sprouts


  1. Pat dry ten­der­loin and roll in the tbsp of freshly cracked pepper.
  2. Quickly sear beef in coconut oil until no red is vis­i­ble, then remove from heat immediately.
  3. Allow to rest to room tem­per­a­ture before thinly slic­ing.  Place ten­der­loin in freezer to allow it harden for eas­ier slic­ing (this can be done hours ahead, enabling bet­ter, thin­ner slice of ten­der­loin steak).
  4. Com­bine vine­gar and coconut aminos, then heat in a small saucepan, to a low simmer.
  5. Add Shi­itaki mush­rooms and remove off heat.
  6. Once cooled, strain to remove the mushrooms.
  7. Thinly slice and add sliced Thai chili peppers.
  8. Thinly slice gar­lic and cook on low in remain­ing oil until golden brown (if needed replace old oil), then drain on paper towel.
  9. Thinly slice green onions and Vidalia onion.
  10. Thinly slice the beef.
  11. Arrange ten­der­loin slices on a bed of sun­flower sprouts and Vidalia onions.
  12. Top the thinly sliced medal­lions with green onion and the garlic.
  13. Gen­er­ously driz­zle the Toza-Zu sauce over the ten­der­loin and serve.

This is a great party dish, that is healthy, tasty and might even con­vert some vegan friends 😉

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