Ribbon beef tartare

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

Succulent raw beef is here perfectly harmonized with sweet Asian pear, garlic and egg yolk. The fresh beef is cut into fine ribbons and tossed in a sesame oil seasoning. Its delicate, silky texture is contrasted with toasted pine nuts and lettuce. Use the freshest cuts of meat for this recipe to ensure the best flavour.


  • 400 g/14 oz beef, skirt (flank) or topside loin
  • 1


  1. Freeze the beef for 30 minutes before preparation.
  2. Cut the Asian pear into thin julienne strips. Line a serving platter with lettuce leaves and arrange the pear around the outside, leaving a space in the centre.
  3. Toast the pine nuts in a dry pan until lightly browned. Set aside.
  4. Remove the beef from the freezer and slice into ribbon-thin stri