Classic cuisine meets fusion cooking: here is a colorful Asian style steak tartare for you to try out very soon. And what a flavor bomb this is! Easy to make ahead as well so it is the perfect starter!
Do you fancy a little fusion cooking today?
Don’t let that scare you off.
Not that there is a lot of cooking involved in this recipe here anyway.
Actually none to be more specific. This Asian style steak tartare is also a perfect Valentine starter because it’s so easy to make in advance and surprisingly creative!
Easy Asian Style Steak Tartare
I love a good classic steak tartare.
How about you?
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.
I love the texture of that ground raw beef.
But what I love even more is when the beef is cut manually. Like a salmon tartare. Small chunks of soft beef or veal even.
If you want to cut it up yourself, only make sure to choose the right cut of beef or veal. In other words a fresh, good quality pure and fine piece of meat without chewy bits or connective tissue in it.
Or your tartare will become very unpleasant to eat.
Best Beef Cut
Still not sure what to buy for your steak tartare?
Then ask your butcher which cut he suggests! It will usually be a beef tenderloin, top round or top sirloin.
Also make sure that the meat is super fresh since you are going to eat it raw.
Which you probably knew already.
Do you like steak 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.
As Fresh As Possible
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? Believe it or not. I love to buy it at the supermarket and spread it on some bread for lunch, little sprinkle of pepper and salt.
It is also a popular beef snack in Germany, they call it Mett over there. And it makes an excellent late night snack to eat with your last couple of beers before going to bed!
Best Asian Style Steak Tartare
Back to my Asian style steak tartare.
I don’t really recall how, why or when I came up with the idea to give a classic tartare an Asian twist. One fine day instead of adding the classic steak tartare condiments, I decided to add some Asian ingredients and flavors to it.
This Asian style steak tartare was more like an experiment I guess.
And one that really worked out!
You should definitely try it.
So what is in this Asian style steak tartare?
The usual suspects: soy sauce, fish sauce and spicy chili sauce. We also need freshly grated ginger, lemon juice, red onion for crunch, and fresh herbs such as cilantro and mint. Can you already see this Asian style steak tartare coming together?
I can definitely taste it!
Best Asian Style Steak Tartare Recipe
- 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.