Asian Style Steak Tartare
I love a good classic steak tartare. Freshly ground ice cold beef, pepper, salt, capers, chopped onion, a tiny bit of mayo, worcester sauce, egg yolk, parsley also. The works, you know! Mix it all quickly, then put it on an ice cold plate and serve it with grilled toast. Or even as a main course with a crisp green salad and golden fries.
Do you like tartare? I have to say that I know quite a few people who won’t eat raw beef nor raw egg yolks because they might contain bacteria. Raw beef tartare a very popular dish in Belgium where I come from. And I have to say to over the years I have never been sick or uncomfortable after eating it. If that ground beef is super fresh, not a lot can happen. Of course don’t use ground beef that has been sitting in your fridge for a couple of days. Only use the freshest beef possible.
Did you know that here at home we don’t only eat raw beef but also raw pork mince? Love to buy it at the supermarket and spread it on some bread for lunch, little sprinkle of pepper and salt. Delicious. It’s also a popular beef snack in Germany, they call it Mett. Excellent late night snack!
Back to my Asian tartare. I don’t really recall how or when I came up with the idea to give the tartare an Asian twist by adding some Asian ingredients and flavors to it. But you should definitely try it!
- 9 oz ground beef (250 g)
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp fresh ginger grated
- 1 tbsp lemon juice or lime juice
- 1 tbsp red onion chopped finely
- ½ handful fresh cilantro chopped
- ½ handful fresh mint chopped
- 1 tsp hot chili sauce
- 1 tbsp vegetable oil
- 2 quail eggs raw
- 1 tsp sesame seeds
Transfer the ground beef to a large mixing bowl.
- Add the grated ginger, the chopped red onion and half of the soy sauce and fish sauce.
Stir the beef mince well. The add the freshly chopped mint and cilantro, the vegetable oil and half of the chili sauce.
- Stir well again. Check the seasoning and add the rest of the fish sauce, soy sauce or chili sauce to taste if necessary. Also add extra lemon or lime juice if you like.
- Then cover the bowl of tartare with some cling film and let the beef marinate and chill in the fridge for 30 minutes. Then divide the tartare between 2 plates. You can use a serving ring to do this if you want.
- Gently crack the quail eggs. Discard the egg white and keep the yolk in one piece. Then top the tartare with the yolks. Sprinkle with sesame seeds and serve cold.