Beef Carpaccio with Sanbaizu Sauce

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


  • 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