Asian-Style Beef Carpaccio
Asian-Style Beef Carpaccio
Ingredients
- 2 tablespoons (30 ml) mirin
- Grated zest of 1 lime and juice of 2 limes
- 1/2 teaspoon (2.5 ml) sambal oeleck or to taste
- 1 lb (454 g) very fresh beef tenderloin or sirloin tip
- 1 Granny Smith apple, peeled
- 2 tablespoons (30 ml) chopped cilantro
- 1 tablespoon (15 ml) chopped fresh chives
- 1 small shallot, finely chopped
- Olive oil to taste
- Fleur de sel and freshly ground pepper
Instructions
- Wrap the meat well and place in the freezer until partially frozen, 2 to 3 hours.
- Refrigerate 4 plates.
Asian-Style Beef Carpaccio