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Ingredients

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Tataki Steak

Pickled Ginger Emulsion

Crispy Vermicelli Garnish

  • Vermicelli oil, for frying 200.0 g

Pickled Shallots

  • Shallots , thinly sliced 100.0 g
  • Rice vinegar 100.0 ml
  • Sugar 20.0 g

Garnish

  • Micro herbs

This Flank Steak Tataki celebrates borderless cuisine, where global flavours and techniques come together in perfect harmony. Tender, seared beef is thinly sliced and paired with a vibrant pickled ginger emulsion, infused with notes of yuzu, soy, and lemon. Crispy vermicelli and tangy pickled shallots add texture and balance, while delicate micro herbs provide a fresh finish. Refined and contemporary, this dish is a seamless fusion of East meets West.

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Preparation

  1. Tataki Steak

    1. Season the flank steak with Knorr Aromat Original, Robertsons Steak & Chops Spice and Robertsons Black Pepper. Sear quickly on all sides in hot oil (rare inside). Chill, then slice thinly.
  2. Pickled Ginger Emulsion

    1. Blend the pickled ginger, Knorr Professional Soya Sauce, yuzu juice, Hellmann’s Original Mayonnaise and lemon zest until smooth.
  3. Crispy Vermicelli Garnish

    1. Deep-fry the vernicelli strands unitl golden and crisp.
  4. Pickled Shallots

    1. Combine vinegar and sugar, pour over the sliced shallots and let it sit for 30 min.
  5. Garnish

    1. Finish with micro herbs.
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