Ossenhaastataki with noodles and radish

Name: ossenhaastataki with noodles and radish
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: Japanese
Ingredients: 250 g beef fillet at room temperature; 2 el peanut oil; 2 cm fresh ginger; 60 ml soy sauce; 1 el mirin Japanese rice wine, bottle 150 ml; 1 el sesame oil; 1 el lime juice; 1 bunch radish; 350 g fresh green asparagus; 270 g noodles; 1 toe garlic; 2 el roasted sesame seeds

Tenderloin tataki with noodles, green asparagus and radish

Ingredients

Directions

Spread the beef fillet with the peanut oil and sprinkle with salt and pepper.
Heat a frying pan without oil or butter and fry the meat for 3-5 minutes. Turn halfway. Remove from the pan and let cool for 15 minutes.
Peel and grate the ginger and mix with the soy sauce, mirin, sesame oil and lime juice in a bowl.
Pour the marinade into a sturdy plastic bag and put in the cooled meat.
Close the bag as airtightly as possible, so that the meat is all around the marinade. Let marinate for 1 hour.
Cut the radish into thin slices. Remove the woody underside of the asparagus. Cut into 2 cm slanted pieces.
Cook the noodles according to the instructions on the package.
Remove the meat from the marinade and pour the marinade into a bowl. Cut the meat into thin slices. Slice the garlic.
Heat the remaining 30% of the sesame and peanut oil in a stirring fruit. Add sesame seeds and asparagus and cook over medium heat for 3 minutes.
Add the noodles and warm for 2 minutes. Scoop the radish through and spread over large bowls.
Put a few slices of beef fillet and sprinkle with some extra marinade.