Ribbon beef tartare

Name: Ribbon beef tartare
Yield: Serves 4
Cuisine: Korean
Ingredients: 30 ml/2 tbsp sugar; 1 egg yolk; 400 g/14 oz beef, skirt (flank) or topside loin; 1 spring onion (scallion), finely chopped; 1 garlic clove, crushed; 15 ml/1 tbsp sesame seeds; 1 lettuce; 30 ml/2 tbsp pine nuts; 3 garlic cloves, thinly sliced; 60 ml/4 tbsp soy sauce; ground black pepper; 20 ml/4 tsp sesame oil; 1 Asian pear

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Asia
Korea
Main course

Method

Freeze the beef for 30 minutes before preparation.
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.
Toast the pine nuts in a dry pan until lightly browned. Set aside.
Remove the beef from the freezer and slice into ribbon-thin stri

Ingredients

Method

Photos