Beef Tataki with Yuzu and Cabbage, Radish Slaw Recipe
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Beef Tataki with Yuzu and Cabbage, Radish Slaw

Beef Tataki with Yuzu and Cabbage, Radish Slaw – Recipe

In this recipe, we highlight the versatility and flavour punch of sweet heat that KNORR Thai Sweet Chilli Jam brings as a baste, marinade, flavoured mayonnaise, sauce base, or on its own.

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Ingredients per serve

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What you need

In this recipe, we highlight the versatility and flavour punch of sweet heat that KNORR Thai Sweet Chilli Jam brings as a baste, marinade, flavoured mayonnaise, sauce base, or on its own.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Beef Tataki

    • Combine yuzu juice with olive oil. Coat the beef fillets with the yuzu oil.
    • Season well, ensuring the beef is evenly coated. Cover and allow to sit for 20 minutes.
    • On a well-oiled hot plate or pan, quickly sear the beef for only about 2–3mm into the meat for a nice char on the outside while the inside remains completely rare.
    • In a bowl, mix KNORR Chinese Honey Soy Sauce together with 200 ml of KNORR Thai Sweet Chilli Jam until well combined.
    • Reserve half the sweet chilli honey soy, and brush the other half over the beef. Allow to rest.

  3. Slaw

    • Mix HELLMANN'S Real Mayonnaise with the remaining KNORR Thai Sweet Chilli Jam, sesame oil and 150 ml of water until well combined.
    • Toss together the cabbage, radish, and green onions. Fold in the sweet chilli honey soy and stir until fully combined.

  4. To Assemble & Serve

    • Carve the beef into thin slices and arrange on a serving plate.
    • Drizzle with more sweet chilli honey soy and scatter some fried shallots and micro herbs, if preferred.
    • Serve with slaw on the side.
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