Clean Geeg

📍 A* PARTY FOOD RECIPE ~ beef tataki with egg fried rice, edamame salsa and pickled ginger 🤩
Serves one of my favourite recipes I developed at the school (v lucky kids that day) a few years ago that is absolutely delicious if I say so myself. Looks a lot more fancy then it is so great for a party and everything can be made up to two days ahead and just reheat the rice and plate when ready to serve!
You will need for 4 as a main or 8 for bowl food:
- 250g room temp fillet beef
- 400g cooked long grain rice
- Vegetable oil
- 200g soffrato mix
- 3 large rich yolk eggs, whisked in a bowl with seasoning
- 1 bunch spring onion, finely chopped
- 50ml soy sauce and black sesame seeds
- Ponzu sauce - juice of 1 🍋 , 50ml soy sauce and 100ml rice wine vinegar mixed together
- Edamame salsa: 200g cooked edamame, 1 finely chopped cucumber, 150g finely chopped radish, 2 tbsp toasted sesame seeds, juice of 2 limes and 50g chopped coriander
- Pickled ginger, toasted sesame seeds and more spring onion to garnish
👩🏻‍🍳 METHOD 👩🏻‍🍳
1. Season the beef fillet with , pepper and drizzle of veg oil. Bring a frying to pan to piping hot, drizzle with veg oil and sear on every side, about 30 seconds each. Remove and leave to rest and cool - if making ahead once room temp tightly wrap and place in fridge.
3. Place a wok over a high heat with a drizzle of oil. Add the soffrato mix and stir often as it sautés for around 5 minutes.
4. Add the whisked egg, leave for 30 seconds, and then mix it all together with soffrato. Add the rice and soy sauce.
5. Keep stirring the rice as it warms through and gets coated in the silky soy egg mix.
6. Mix ponzu sauce and prep garnish as you wait.
7. Thinly slice rested fillet.
8. Plate up! Big spoon of egg fried rice on each plate topped with the beef, salsa, pickled ginger and garnish - tuck in. Nice hot, warm or room temp!
🥩🍚🍋‍🟩🫚🧄🫛🍳🥩🍚🍋‍🟩🫚🧄🫛🍳🥩🍚🍋‍🟩🫚

🌞 X SUMMER SUPPER CLUB TICKETS ARE LIVE 🍋💃
In collaboration with the wonderful ~ a brand I’m very proud to be an ambassador for. Expect delicious food, special goodie bags, beautiful tables and great company as we bring a little bit of the Mediterranean to on Wednesday the 10th June 2026.
Tickets are £58 a head and include all food, welcome drink, gifts and BYOB corkage fee for the evening. Be sure to book fast as tickets are limited (link in my bio) and I can’t wait to see you all there!
😎☀️😎☀️😎☀️😎☀️😎☀️😎☀️😎☀️😎☀️😎☀️
!