I found the following recipe, but I'm not sure what the ooba leaf (chiso) is. I've copied the recipe as it was given to me. Anybody know what the ooba leaf is or what to substitute? I may have to make a trip to the local Asian market. Any suggestions as to what chiles would go well with this also? thanks Eric Imildur@aol.com The recipe: I've been searching for this to share. Today I found the yellowed food section newspaper article I clipped several year's ago. My timing off since it would have been nice during the hot summer. It's still fantastic. 385 North’s Tataki of Beef (marinated beef) 1½ teaspoons grated ginger root ¾ teaspoon grated garlic ½ cup dark soy sauce 1 bunch chiso (ooba leaf) julienned ¼ cup lime juice 14 ounces culotte or New York steak Pepper 2 tablespoons peanut oil Green onions, sliced Combine ginger, garlic, soy sauce, chiso and lime juice in flat glass dish just large enough to hold steak (read Ziplock baggie:>) and set aside. Trim steak to remove excess fat and season to taste with pepper on top and bottom. Sear beef quickly in hot peanut oil on all sides over high heat. Cook to rare stage only. Place in dish with marinade and turn to coat well. Refrigerate, turning occasionally, at least one hour. Steak should be very cold and firm before slicing. To serve, thinly slice diagonally. Sprinkle steak slices with thinly sliced green onions cut on the bias and spoon small amount of marinade over, or serve on a bed of julienned carrots, Chinese pea pods, or other thinly sliced vegetables, if desired. Makes 4 sevings. Note: Chiso or ooba is available in Oriental markets.