Beef Carpaccio Recipe
Mock X.O., Yuzi, Mirin Glaze, Pickled Orange Segments, “Crunchies”
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Ingredients
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Beef Carpaccio Ingredients
Method
Preparation Directions
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. Once firm, thinly slice the beef using a sharp knife or a meat slicer.
- 2
Make the Glaze
In a small saucepan, combine olive oil, yuzu juice, mirin, and season with salt and black pepper. Heat gently until warmed through, then set aside.
- 3
Pickle the Oranges
In a bowl, mix rice vinegar, sugar, and a pinch of salt. Add the orange segments and let them marinate for at least 30 minutes.
- 4
Assemble the Carpaccio
Arrange the sliced beef on a serving plate, slightly overlapping. Drizzle the yuzu mirin glaze over the beef slices.
- 5
Finish with Garnishes
Top the beef with pickled orange segments and sprinkle crunchy fried onions over the dish for added texture.
