Beef carpaccio is perfect during the summer as an appetizer as well as main dish. In this version with delicious Japanese flavors!
Ingredients (for 2)
- 8-10 slices beef carpaccio (about 7-8 oz.)
- 1 spring onion
- 3 tbsp rice vinegar
- 2 tsp ginger
- 2 tsp sesame oil
- 1/2 tbsp white sugar
- 2 tbsp soy sauce
- salt
Directions
- Thinly cut the spring onions, grate the fresh ginger and set them aside
- Prepare the Sanbaizu sauce in a small bowl by mixing well all ingredients: rice vinegar, white sugar, salt and soy sauce
- Spread evenly the beef carpaccio on a large plate and sprinkle over spring onions, sesame oil and ginger
- Pour the sauce evenly over the meat so it can be marinated
- Cover with a plastic wrap and refrigerate for 25-30 minutes before serving
Tips from the Chef
Use apple vinegar if rice vinegar is not available
Cambooza 