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Peppered beef tataki with green chilli jaew

Adam Liaw
Adam Liaw

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Peppered beef tataki with green chilli jaew.
Peppered beef tataki with green chilli jaew. William Meppem

This big-flavoured dish takes the delicate sensibilities of Japanese rare beef tataki and smacks it with a vibrant Lao jaew. It's perfect for summer.

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Ingredients

  • 500g beef fillet, about 20cm long

  • 2 tbsp black peppercorns

  • 1 tbsp olive oil

  • 2 tbsp soy sauce

  • 2 tbsp sake

  • 1 tbsp mirin

  • 1 tsp sugar

Green chilli jaew

  • 1 coriander plant (including stems and root)

  • 2 garlic cloves

  • 2 large green chillies, sliced

  • 2 tsp fish sauce

  • 1 tsp roasted shrimp paste (or substitute an extra 2 tsp fish sauce)

  • 2 tsp sugar

  • juice of 2 large limes or lemons (plus extra wedges to serve)

Method

  1. Step 1

    Trim the beef of any silver skin and season well with salt. Roughly crush the black peppercorns using a mortar and pestle and cover the beef with them, pressing the crushed peppercorns firmly into the meat.

  2. Step 2

    Heat a large frying pan over high heat and add the oil. Sear the beef all over until well browned. Add the soy sauce, sake, mirin and sugar and simmer for about 3 minutes, until the soy sauce mixture has thickened to the consistency of maple syrup. Transfer the meat and reduced sauce to a large press-seal bag and allow to cool. Seal the bag and refrigerate the beef for at least 1 hour (preferably 4).

  3. Step 3

    For the jaew, pluck off the coriander leaves and set aside. Roughly chop the stems and root and pound with the garlic and chilli using a mortar and pestle. Combine with the fish sauce, shrimp paste, sugar and citrus juice. Taste and adjust the seasoning if necessary.

  4. Step 4

    Using a very sharp knife, slice the beef thinly and arrange the slices on a plate. Drizzle over some of the juices from the bag, and serve.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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