Beef Tataki

Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. We cook the beef to medium-rare here, so it retains plenty of flavor and tenderness. A crisp carrot-and-radish salad on the side provides textural contrast. Make it a meal: Serve with brown rice and steamed edamame.

1. Place radishes (or daikon), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.
2. Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
3. Season steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the reserved sauce.

Note: Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores. Commercially prepared pickled daikon radish can be found in Asian markets.

Health Advantages: low calorie, low carb, low sat fat, low cholesterol, high potassium, heart healthy, healthy weight, gluten free diet.