Name: Ginger Beef Tataki with Lemon-Soy Dipping Sauce
Yield: Makes 6 servings
Ingredients: 2 tablespoons vegetable oil; 1 2-pound piece beef tenderloin, trimmed; 6 tablespoons soy sauce; 1/4 cup mirin (sweet Japanese rice wine)*; 2 green onions, very thinly sliced; 2 tablespoons (packed) golden brown sugar; 2 tablespoons fresh lemon juice; 2 tablespoons minced peeled fresh ginger; 2 large garlic cloves, flattened; 6 tablespoons finely grated peeled daikon (Japanese white radish)*; 6 tablespoons finely grated peeled fresh ginger; 4 green onions, very finely chopped; 2 lemons, cut into wedges; Shiso (beefsteak plant leaves)* or watercress; Lemon-Soy Dipping Sauce

Image may contain Food Meal Art Painting Dish and Steak

Ginger Beef Tataki with Lemon-Soy Dipping SauceJack Anderson

The term tataki refers to beef or fish that is seared, then chilled, marinated and thinly sliced. This ginger beef version is served with traditional tataki accompaniments—grated daikon (white radish) and ginger, chopped green onions, and a great dipping sauce.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.