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Do you want to make a serious impression at your dinner party? Then you HAVE to try this Beef Tartare on a crunchy, crispy bed of fried rice. This appetizer will vanish faster than the last piece of cake at a kid’s birthday party! Whether you’re a spice fiend, connoisseur of fine dining, or just really love velvety steak, this Beef Tartare is sending your mouth a VIP invite to taste nirvana.
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Why You’ll Love Beef Tartare
What’s not to love? You have a velvety steak seasoned with the spicy kick of gochujang that brings a delightful kick to this dish. And that, my friends, is where most recipes end. But not yours. You top this luxurious fiery blend on a crackling base of fried rice. Just trust me on this when I say the combination of textures and flavors are to die for!
How to Prepare the Beef Tartare
🍚 Prepare Rice and Steak Tartare Ahead:
- Cook rice per instruction. Add salt, rice vinegar and sugar.
- Press the seasoned rice into a large mold or two smaller ones that have parchment paper in them until about 3/4 thickness.
- Cover a freeze for 1/2-2 hours (until hard but not frozen)
- Put the whole steak in the freezer for about 30 minutes before slicing.
🍘 Make Crispy Rice:
- Cut the chilled rice into 8-10 small squares
- Fry the squares until golden, about 10 minutes, without disturbing them too much.
🥩 Prepare the Steak Tartare:
- Hand-chop the tenderloin into small pieces and mix with olive oil.
- Combine the chopped beef with mayo, gochujang, mirin, tamari, sesame seeds, sesame oil, chives, and lemon zest in a bowl.
🍽️ Assemble:
- Spoon the steak tartare mixture onto each crispy rice square.
Substitutions and Variations
- If you can’t Japanese Mayo, you can use regular mayo with a touch of wine vinegar. It won’t be the same consistency but it will mimic it’s taste.
- If you want a vegetarian twist on this recipe, substitute the beef with finely chopped mushrooms marinated in soy sauce and sesame seed oil, then pan seared.
- If you want a more thoroughly explanation on how to make the perfect Crispy Rice, check out this recipe.
Chef’s Tip
- Always use fresh beef. While butchers normally cut the meat the same day they sell it, you can always still talk to your butcher about the fact that you are planning on serving it raw to make sure you’re getting the freshest beef possible.
- Place it in the freezer for 30 minutes before cutting it along with the knife
- Make sure you use a very clean knife, board and HANDS when handling the raw beef
- Wait to cut the beef until the very end, right before serving and add some olive oil, salt and pepper to it.
Similar Recipes
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Classic Beef Tartare Recipe
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Common Questions
This dish is best consumed immediately after preperation.
I use Calrose rice by Botan!
Yes of course! You can use ribeye (which I love), but make sure you remove all of the excess fat.
You can use a baking sheet also as long as the lip is 3/4 an inch high. You just need something that is square or rectangular that you can press the rice into that can but 3/4 an inch high.
Beef Tartare
Ingredients
- 8-10 oz tenderloin, See Chef's Tips
- 1.5 tbsp japanese mayo
- 1.5 tbsp gochujang
- 1 tsp mirin
- 1 tsp tamari
- 1 tsp sesame oil
- 1.5 tbsp chives
- 1 lemon, zest
- Sliced serranos
- 1 tbsp toasted sesame seeds
- 1 cup calrose or sushi rice, I cooked mine on a rice cooker, so followed those directions
- 2 tbsp rice vinegar
- 1/2 tbsp cane sugar
- Pinch of salt
Instructions
Prepare Rice Ahead
- Cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar
- Put parchment paper into a large mold or a couple smaller ones and press the cooked rice into it really well until about 3/4 inch thickness. Cover and let sit in the freezer for 1 hr 30 min-2 hours. The idea is to have it pretty hard but not frozen solid.
- Put the whole steak in the freezer about 30 minutes before slicing as well as the knife you will be using.
Crispy Rice and Steak Tartare
- Cut the rice into small squares
- Fry the rice until golden, about 10 min total. Try not to disturb them too much. You want them to be able to sear and hold their shape. Yields about 8-10 squares
- Chop the tenderloin pretty small by hand and drizzle with olive oil
- Add the beef to a bowl with the mayo, gochujang, mirin, tamari, sesame seeds, sesame oil, chives and lemon zest
- Spoon the tartare onto the rice and top with serranos. Enjoy with a tamari, lemon and scallions sauce and that is it!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
