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A Night Out and Beef Tataki with Ponzu

One thing that makes my heart happy is enjoying a great evening out!

I love to find those tucked away places that only the locals know about, the ones that have the most incredible food. I happen to live in Metro Atlanta, and let me just say the foodie possibilities are endless around here!

One of the most recent places I was able to enjoy was a little restaurant called Thaicoon and Sushi Bar just off the square in Marietta. The service was great, as was the company, and we enjoyed an array of Sushi, as well their Beef Tataki.

My obvious inspiration from my evening was this Beef Tataki! Love IT! I could just about drink that Ponzu, a perfect blend of soy sauce with a citrus layer that brightens the beef beautifully. I personally enjoy my meat just pink, and have been known to clean up a nice carpaccio, a Venetian raw meat appetizer. So this Beef Tataki was just my speed, and even though I shared … I really wanted it all to myself.

Try this Beef Tataki and Ponzu, get the recipe at Little FIggy Food
In this Tataki, the beef is just seared and then marinated several hours or overnight (the longer the better), then it’s thinly sliced and drizzled with that gorgeous Ponzu sauce. I like to top it off with an easy and fresh slaw that gives an added bonus of crunchiness. If you are looking for more Asian inspired recipes, try this easy to make Oriental Salad.  

If you ever happen to be in or around north metro Atlanta area (as in straight up I-75), try to check out this out of the way restaurant, the Thaicoon and Sushi Bar in Marietta, Ga., just remember to call ahead and make reservations, especially on the weekends.

Things I love about Marietta Square:

  • Lots of gorgeous little shops surrounding a picturesque square with a bandstand and all.
  • The Gone with the Wind Museum!!!
  • Plenty of antiques that seem to be wonderfully endless.
  • It’s close to my other favorite, White Water.
  • Amazing food, summer concerts and festivals.

For those of you unable to make to one of my favorite Georgia towns, Marietta, here’s my adapted version of that Beef Tataki. Do plan ahead when making, even though the cooking time is relatively short, it’s the marinating time that you really want to allow for, between 4 hours and up to overnight.

I hope you enjoy and if you ever make it to Marietta, GA, you must tell me all about it!

Try this Beef Tataki and Ponzu, get the recipe at Little FIggy Food

Beef Tataki with Ponzu

Yield:

This super tasty Beef Tataki with Ponzu sauce, a citrusy soy sauce, is full of flavor and easy to make.

Ingredients

  • 1 1/2 lbs Beef Tenderloin
  • 1 Tbsp Toasted Sesame Oil
  • Black Pepper, ground
  • For the Marinade:
  • 1/2 cup Soy Sauce
  • 3 Tbls Mirin (Japanese rice wine)
  • 4 Spring Onions, sliced thin
  • 1 tsp Garlic Powder
  • 1/2 tsp Ginger, ground
  • Ponzu Sauce:
  • 1/4 cup Soy Sauce
  • 1/4 cup Mirin
  • 2 tsp soft Brown Sugar
  • Juice of 1 - 2 Limes
  • Simple Slaw (Optional):
  • 1/2 cup Cabbage, shredded
  • 1/2 cup Purple Cabbage, shredded
  • 3 - 4 Spring Onions, diced

Instructions

  1. Bring the Beef to room temperature for about 1 hour.
  2. Preheat the oven to 500°F. 
  3. Rub the Beef with the Sesame Oil and ground Black Pepper, place in a baking pan and pop it in the oven for about 15 minutes. The internal temperature of the meat should be 115°F. Remove from the oven and allow to rest for at least 10 minutes. 
  4. In a small bowl, mix together all the ingredients for the Ponzu, cover and set aside in the refrigerator until ready to serve.
  5. In a large bowl, mix together the ingredients for the Slaw and set aside in fridge until ready to serve.
  6. In a large bowl/dish or large ziploc type baggie, add all of the ingredients for the marinade, mixing well, then add in the beef and cover with plastic wrap or seal the baggie and marinate the already cooked meat for about 4 hours or up to overnight in the refrigerator, occasionally turning meat to coat with marinade. 
  7. Once ready to serve, remove Beef, discarding marinade. Very thinly slice the Beef, cutting against the grain, the meat will be rare and will be served cold or room temperature.

To Serve: 

  1. You can serve the Meat in a pretty pile on a board or large serving dish, top with the Slaw and drizzle with half of the Ponzu. 
  2. Serve the remaining Ponzu on the side and allow your guest to add more to their liking. Enjoy!

Notes

 

Adapted from Williams Sonoma.

*This is in no way a sponsored post, just an inspired recipe from a great restaurant that I wanted to share with you*

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2 Comments

  1. This looks SO simple but SO elegant. Looking forward to trying this out when I want to make something special on a weeknight!

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