Beef Tataki

1 cup matchstick-cut radishes
1 cup matchstick-cut carrots
1/2 cup thinly sliced onion
1/4 cup reduced-sodium soy sauce
2 tablespoons plus 2 teaspoons lemon juice
2 tablespoons finely chopped scallions
2 teaspoons finely grated fresh ginger
1 pound boneless sirloin steak, 3/4-1 inch thick, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons canola oil

Place radishes, carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.

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.

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.
Courtesy of EatingWell.com