Lightly Roasted Beef Carpaccio
This recipe is a Japanese version of a popular Italian dish “carpaccio”. Dress with the special "olive oil soy sauce" to add a twist. You can substitute the beef with ready-made "tataki" (lightly roasted beef). This is a perfect dish to feed your guests!
PREPARATION
- Rub salt and pepper into beef. Heat olive oil (extra ingredient) in a frying pan, and brown the surface of the meat. Wrap the beef with aluminum foil, and wait until it cools down.
- Pour the mixture of A into the same frying pan used in STEP1, and cook down to transfer the "umami" of the beef.
- Spread onion and arugula on a dish, and place the sliced beef on top. Pour the sauce made in STEP2 and garnish with shaved parmigiano-reggiano.
| Servings | 4〜5 |
|---|---|
| Cooking Time | 25 |
| Calories (1 serving) | 338 Calories |
| Sodium (1 serving) | 1.9 g |
Ingredients
400g Beef round
1/2 pcs Tomato (coarsely chopped)
1/2 tablespoon Garlic (grated)
1 tablespoon Onion (grated)
1/2 pcs Onion (thin-sliced)
15 spears Arugula (optional)
as you like Parmigiano-Reggiano
A
66ml Olive oil
3-4 tablespoons REGULAR SOY SAUCE
2 tablespoons Balsamic vinegar
a pinch Pepper
PREPARATION
- Rub salt and pepper into beef. Heat olive oil (extra ingredient) in a frying pan, and brown the surface of the meat. Wrap the beef with aluminum foil, and wait until it cools down.
- Pour the mixture of A into the same frying pan used in STEP1, and cook down to transfer the "umami" of the beef.
- Spread onion and arugula on a dish, and place the sliced beef on top. Pour the sauce made in STEP2 and garnish with shaved parmigiano-reggiano.
