Peppered beef tataki with green chilli jaew

Adam Liaw
Peppered beef tataki with green chilli jaew.
Peppered beef tataki with green chilli jaew.  Photo: 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.


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)


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. 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. 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. 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.