BEEF TATAKI WITH ASPARAGUS AND RADISH SALAD

This is such a gorgeous dinner for summer entertaining, making the most of delicious asparagus.

Prep:
25 mins
Cook:
25 mins
Serves:
4

Ingredients

1/4 cup Kikkoman soy sauce

1 Tbsp Obento rice wine vinegar

2 tsp caster sugar

1 tsp Ginger finely grated

1 tsp Olivado Sesame Oil

600g Beef fillet

1 tsp Cooking oil

2 bunches Asparagus woody ends trimmed, finely shaved using a potato peeler

4 Radish finely sliced

1 cup Fresh coriander leaves picked

2 cups Mama San Sushi Rice rinsed under cold water until water runs clear and soaked in water for 30 minutes then drained well

For the spring onion dressing:

3 Spring Onion thinly sliced

1 tsp Toasted Sesame seeds

1 tsp Kikkoman soy sauce

1 Tbsp Lemon juiced

2 tsp caster sugar

2 tsp Olivado Sesame Oil

Method

Preheat oven to 200C

Combine soy sauce, vinegar, sugar, ginger and sesame oil in a small bowl

Tie beef fillet at 2cm intervals with kitchen string. Heat sesame oil in a flameproof roasting pan over high heat. Season beef with freshly ground black pepper. Cook, turning, for 10 minutes or until browned. Roast for 15 minutes for medium, or until cooked to your liking

Set aside for 1 hour or until cooled

Place beef in a shallow bowl and add the soy mixture, turning to coat. Place in the fridge for 4 hours, turning occasionally

In a medium sized saucepan add the drained rice and cover with approximately 2 cups (or 3 cm) of water. Bring to the boil covered, reduce the heat to low and cook for 20 minutes without uncovering. Remove from the heat and allow to stand for 15 minutes covered, until you are ready to serve

In a small bowl, add all the ingredients for the spring onion dressing and stir to combine

In another small bowl, add the shaved asparagus, sliced radish and coriander and gently mix, season to taste

Thinly slice beef and arrange on a platter. Drizzle with dressing and serve immediately with asparagus salad and rice