Uploaded April 2026 | Updated September 2026, 1 week ago
Curtis Stone teams up with MasterChef Australia’s Sofia Levin to whip up a tasty beef tataki recipe served with a delicious green soba noodle salad. It makes for an easy dinner idea that’s full of flavour.
What you’ll learn:
✅ Curtis Stone’s secret tip for cooking steak
✅ How to pickle veggies quickly
✅ How to cut steak so it slices easily
✅ How to make a delicious sauce with pantry staples
Beef tataki with green soba salad
Serves 4 Prep 20 mins Cooking 10 mins
4 radishes, thinly sliced
2 tbs rice wine vinegar
1 tbs mirin
1 tbs caster sugar
500g beef rump steak, trimmed
Salt
White pepper
2 tbs white sesame seeds
2 tbs black sesame seeds
1 tbs peanut oil
Thinly sliced green onion, to serve
Coriander sprigs, to serve
white sesame seeds, extra to serve
nori, thinly sliced, to serve
Green soba noodle salad
2 x 200g pkt soba noodles
1 cup (120g) frozen shelled edamame
1 bunch broccolini, chopped
1 bunch asparagus, trimmed, cut into 3 cm pieces
⅓ cup coriander leaves
2 spring onion, sliced
1 avocado, stoned, peeled, chopped
Ponzu style dressing
1/4 cup (60ml) rice wine vinegar
2 tsp mirin
2 tbs light soy
3 tsp sesame oil
1 tsp Peanut oil
1 tbs Lime juice
2 tsp finely grated ginger
2 tsp honey
1 garlic clove, finely chopped
1. Place radish in a bowl and stir in salt. Add rice vinegar, sugar and mirin, set aside to pickle.
2. Meanwhile, season room-temperature beef with salt, white pepper and combined sesame seeds. Set aside.
3. To make the ponzu, combine vinegar, mirin, soy, sesame oil, peanut oil, lime and ginger in askew topped jar. Shake to combine. Set aside.
4. Heat a medium frying pan over high heat. Drizzle oil over steak. Cook beef for 1-2 minutes on each side, ensuring the centre stays rare. Transfer to a plate and rest for 2 mins. Return steak to the pan and cook a further 1 min each side until cooked to your liking. Transfer to plate to rest.
4. To make the soba noodle salad, cook soba noodles according to packet. Add edamame, broccolini and asparagus, for the final minute of cooking time. Drain. Plunge into iced water to refresh. Combine the noodle mixture with the coriander, spring onion and avocado in a large bowl. Drizzle over half the ponzu style sauce.
8. Add honey and garlic to the remaining ponzu sauce and shake to combine.
9. To serve, divide noodle mixture among serving plates. Top with steak and sprinkle with , spring onion, coriander, extra white sesame seeds and nori. Serve with the remaining ponzu sauce and pickled radish.
00:00 Who’s Curtis cooking dinner with?
00:11 Meet Sofia Levin from MasterChef!
00:37 Beef tataki is on the menu today
01:01 How to make the pickled radish
01:30 Cut the fat off the beef
01:41 Combine the veggies for the salad & season the steak
02:07 Time to make the sauce
03:16 Sear the beef
03:51 Cook the noodles
04:03 Curtis’ secret for cooking a delicious steak
04:28 Blanch your veggies for the salad
05:04 Time to cut the beef
05:26 Time to assemble
07:09 Time for a taste test!
Curtis Stone teams up with MasterChef Australia’s Sofia Levin to whip up a tasty beef tataki recipe served with a delicious green soba noodle salad. It makes for an easy dinner idea that’s full of flavour.
What you’ll learn:
✅ Curtis Stone’s secret tip for cooking steak
✅ How to pickle veggies quickly
✅ How to cut steak so it slices easily
✅ How to make a delicious sauce with pantry staples
Beef tataki with green soba salad
Serves 4 Prep 20 mins Cooking 10 mins
4 radishes, thinly sliced
2 tbs rice wine vinegar
1 tbs mirin
1 tbs caster sugar
500g beef rump steak, trimmed
Salt
White pepper
2 tbs white sesame seeds
2 tbs black sesame seeds
1 tbs peanut oil
Thinly sliced green onion, to serve
Coriander sprigs, to serve
white sesame seeds, extra to serve
nori, thinly sliced, to serve
Green soba noodle salad
2 x 200g pkt soba noodles
1 cup (120g) frozen shelled edamame
1 bunch broccolini, chopped
1 bunch asparagus, trimmed, cut into 3 cm pieces
⅓ cup coriander leaves
2 spring onion, sliced
1 avocado, stoned, peeled, chopped
Ponzu style dressing
1/4 cup (60ml) rice wine vinegar
2 tsp mirin
2 tbs light soy
3 tsp sesame oil
1 tsp Peanut oil
1 tbs Lime juice
2 tsp finely grated ginger
2 tsp honey
1 garlic clove, finely chopped
1. Place radish in a bowl and stir in salt. Add rice vinegar, sugar and mirin, set aside to pickle.
2. Meanwhile, season room-temperature beef with salt, white pepper and combined sesame seeds. Set aside.
3. To make the ponzu, combine vinegar, mirin, soy, sesame oil, peanut oil, lime and ginger in askew topped jar. Shake to combine. Set aside.
4. Heat a medium frying pan over high heat. Drizzle oil over steak. Cook beef for 1-2 minutes on each side, ensuring the centre stays rare. Transfer to a plate and rest for 2 mins. Return steak to the pan and cook a further 1 min each side until cooked to your liking. Transfer to plate to rest.
4. To make the soba noodle salad, cook soba noodles according to packet. Add edamame, broccolini and asparagus, for the final minute of cooking time. Drain. Plunge into iced water to refresh. Combine the noodle mixture with the coriander, spring onion and avocado in a large bowl. Drizzle over half the ponzu style sauce.
8. Add honey and garlic to the remaining ponzu sauce and shake to combine.
9. To serve, divide noodle mixture among serving plates. Top with steak and sprinkle with , spring onion, coriander, extra white sesame seeds and nori. Serve with the remaining ponzu sauce and pickled radish.
00:00 Who’s Curtis cooking dinner with?
00:11 Meet Sofia Levin from MasterChef!
00:37 Beef tataki is on the menu today
01:01 How to make the pickled radish
01:30 Cut the fat off the beef
01:41 Combine the veggies for the salad & season the steak
02:07 Time to make the sauce
03:16 Sear the beef
03:51 Cook the noodles
04:03 Curtis’ secret for cooking a delicious steak
04:28 Blanch your veggies for the salad
05:04 Time to cut the beef
05:26 Time to assemble
07:09 Time for a taste test!
