Ingredients
For the Ponzu
4 tablespoons aged soy sauce
8 tablespoons rice wine vinegar
2 tablespoons lemon juice
1 inch square piece of kombu
2 tablespoon grated fresh ginger
For the Tataki
3 pounds center cut, trimmed whole piece of beef sirloin
Salt
Pepper
1 teaspoon sesame seeds
3 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon hot chile sesame oil (or more to taste)
6 scallions
Chinese garlic chives, minced for garnish
For the Noodle Salad
12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
2 carrots shredded
2 cucumbers seeded and shredded
4 green onion chopped
1 1/2 cups fresh bean sprouts
1/3 cup chopped cilantro
1/2 cup fish sauce
1/2 cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic pressed or minced
1/4 teaspoon crushed red pepper
Lime
Method
For the Ponzu
Combine the soy sauce, rice wine vinegar, lemon juice, kombu and ginger in a mixing bowl.
Place in the fridge for 12 to 24 hours.
Strain before serving.
For the Tataki
Cut the large piece of meat in half, lengthwise.
Allow to come to room temperature, about 1 hour.
Season the beef on all sides with salt, pepper and a sprinkle of sesame seeds.
Preheat a pan over high heat for a few minutes.
Add the peanut oil. Sear the beef over high heat, making sure to keep the center rare, about 3 to 4 minutes per side.
Let meat rest for 10 minutes.
Slice thin and arrange on a large platter with a ladle of ponzu sauce.
Slice the scallions paper thin, sprinkle on the beef along with the sesame oil and hot chile sesame oil.
Season with salt and garnish with additional sesame seeds and chives.
For the Noodle Salad
Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl.
Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic
and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat.
Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime
if desired. Salad can be made ahead and refrigerated overnight, however if making ahead,
add the cilantro just before serving.
