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  1. Recipes for the latest food trends in New Zealand

Beef Tataki with Yuzu and Cabbage, Radish Slaw

Beef Tataki with Yuzu and Cabbage, Radish Slaw – Recipe

With its punch of sweet heat, KNORR Thai Sweet Chilli Jam can be used on its own or combined to baste, marinate, as a flavoured mayonnaise or as a sauce. We’ve highlighted it in all the elements of this recipe.

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Ingredients per serve

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Beef Fillet

Slaw

With its punch of sweet heat, KNORR Thai Sweet Chilli Jam can be used on its own or combined to baste, marinate, as a flavoured mayonnaise or as a sauce. We’ve highlighted it in all the elements of this recipe.

...

Preparation

  1. Beef Fillet

    • Combine yuzu with olive oil. Lay the beef on a chopping board and coat with yuzu oil. Season well, ensuring the meat is evenly coated. Cover and sit for 20 minutes. 
    • Heat a well-oiled hot plate over high heat. Sear beef quickly - only about 2–3mm into the meat, ensuring a char on the outside while remaining completely rare on the inside. 
    • Mix KNORR Chinese Honey Soy Sauce GF with 200 ml of KNORR Thai Sweet Chilli Jam until fully combined. Reserve half the mixture, then brush the remaining over the beef and set it to rest.

  2. Slaw

    • Mix HELLMANN’S Real Mayonnaise with 100g of KNORR Thai Sweet Chilli Jam, 150 ml of water, and sesame oil until fully combined. 
    • Toss cabbage, radish, and green onions together. Fold in the sweet chilli mixture and stir until fully combined.

  3. To Serve

    • Carve the beef into thin slices and drizzle with the remaining honey, soy, and sweet chilli jam mixture. 
    • Serve with slaw and scatter with Asian fried shallots and micro herbs if desired.
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