This Hairy Bikers beef tartare combines raw fillet steak with soy, sesame oil, gochugaru chilli, and nashi pear for around 320 kcal a serving. It comes from the Asian Adventure cookbook, and the whole dish is ready in just 20 minutes with no cooking at all.
Si and Dave say “if you like steak tartare this’ll blow your socks off,” and they first made it at an Olympic archery training centre in Seoul. Their Korean twist replaces the usual mustard and capers with a fiery soy-sesame-gochugaru dressing, which takes this into completely different territory.
Everything rides on how thinly you slice the beef, since thick strips turn chewy and cannot soak up the dressing properly. Take your time cutting each piece into super-thin ribbons, and the raw fillet will almost melt on your tongue.
Hairy Bikers Beef Tartare Recipe
Course: StarterCuisine: British, KoreanDifficulty: Medium4
servings20
minutes320
kcal20
minutesA bold Korean dish called yukhoe where thin ribbons of raw beef fillet sit in a punchy garlic, ginger, soy, and sesame dressing, then get topped with matchstick pear and a quail egg yolk. No cooking needed, so this is all about preparation and fresh, quality ingredients.
Ingredients
- For the beef:
500g beef fillet
- For the dressing:
4 garlic cloves
15g fresh root ginger
4 slices of onion
4 spring onions
4 tbsp soy sauce
1½ tbsp sesame oil
2 tsp gochugaru (Korean red chilli powder)
2 tsp sugar
- To serve:
1 Asian (nashi) pear
2 baby gem lettuces
4 quail eggs
White sesame seeds
Directions
- Prepare the beef: Trim away any sinew from the fillet, then slice the meat as thinly as you can. Pile up a few slices at a time and cut them into super-thin strips, then place them in a large mixing bowl.
- Make the dressing: Crush the garlic, peel and crush the ginger, then crush the onion slices through a garlic press into a separate bowl. You can also use a pestle and mortar to pound the garlic, ginger, and onion together before tipping everything into the bowl. Finely chop the spring onions and add them, then stir in the soy sauce, sesame oil, gochugaru, and sugar until well combined.
- Dress the beef: Pour the dressing over the thin strips of beef and stir with a spoon, so that every piece is thoroughly coated.
- Prepare the garnishes: Slice the nashi pear into matchstick strips, then set aside. Remove the leaves from the baby gem lettuces, wash and dry them well, then divide the leaves between four serving plates.
- Assemble and serve: Place some pear strips on each lettuce leaf, then add a portion of dressed beef on top. Crack the quail eggs and carefully separate the yolks from the whites, then make a small well in each portion of beef with the back of a teaspoon and nestle a quail egg yolk into it. Sprinkle with sesame seeds and serve straight away.
FAQs
What cut of beef should I use for tartare?
Beef fillet is the best choice because it has almost no sinew, which means every strip stays tender when eaten raw. If fillet is too pricey, well-trimmed sirloin works, though you need to remove every scrap of gristle yourself. In their Meat Feasts book, Si and Dave also suggest wrapping the steak tightly in cling film and freezing it for an hour before slicing, since firmer meat is far easier to cut into thin, even strips.
Can I use regular chilli powder instead of gochugaru?
Gochugaru has a smoky, slightly sweet heat that ordinary chilli powder just cannot replicate, and you can find it in most Asian supermarkets or online. A small bag lasts for months because you only need a couple of teaspoons per dish, so it is well worth seeking out. If you truly cannot get hold of any, a blend of sweet smoked paprika with a pinch of cayenne comes closest, though the flavour will not be identical.
What can I use instead of nashi pear?
A firm conference pear works well as a swap, though you should pick one that is still slightly underripe so it holds its shape when cut into matchsticks. You could also try a crisp green apple like a Granny Smith, since the tartness gives a similar contrast to the rich sesame-dressed beef. Whatever fruit you choose, the sweetness and crunch are what matter, because they balance the spicy meat and stop every bite tasting the same.
Is it safe to eat raw beef and raw quail eggs?
Raw beef is safe as long as you buy the freshest fillet from a trusted butcher and tell them you plan to eat it uncooked. Supermarket beef can also work, but check the use-by date is as far away as possible and keep the meat chilled right until you slice it. Once dressed, serve the tartare straight away, since bacteria multiply quickly on raw meat at room temperature.
Si and Dave note in the cookbook that this recipe does contain raw quail eggs, so it is not suitable for pregnant women, young children, or anyone with a weakened immune system. If raw beef is not for you at all, their beef stifado gives you the same quality fillet in a rich slow-cooked Greek stew instead.
How is this different from a classic European beef tartare?
Si and Dave actually have two completely different beef tartare recipes across two cookbooks, which shows how versatile raw beef can be. Their Meat Feasts version is a classic French-style tartare with shallots, capers, cornichons, Dijon mustard, and a dash of Worcestershire sauce, while this Asian Adventure version swaps all of that for soy, sesame oil, and gochugaru.
The Korean approach also adds nashi pear for sweetness and quail egg yolk on top, which gives a completely different eating experience. If you enjoy these bold Asian flavours from Si and Dave, their sweet and sour pork from the same cookbook brings a similar soy-vinegar punch, and their sweet and sour chicken is another crowd-pleaser worth trying.
