Beef Carpaccio Recipe
Mock X.O., Yuzi, Mirin Glaze, Pickled Orange Segments, “Crunchies”
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Ingredients
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Beef Carpaccio
Mock X.O. Sauce
Yuzi Mirin Glaze
Pickled Orange Segments
Crunchies
Method
Preparation of Beef Carpaccio
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour, until firm. This will make it easier to slice thinly.
- 2
Slice the Beef
Once firm, remove the beef from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a plate.
Making the Mock X.O. Sauce
- 3
Prepare the Sauce
In a pan, heat olive oil over medium heat. Add the dried shrimp, chili flakes, garlic, and shallots. Sauté until fragrant.
- 4
Finish the Sauce
Stir in the soy sauce and sesame oil, and cook for an additional 2 minutes. Set aside.
Yuzi Mirin Glaze Preparation
- 5
Combine Ingredients
In a small saucepan, combine yuzu juice, mirin, and honey over low heat. Stir until the honey dissolves and the mixture is slightly thickened. Set aside.
Pickled Orange Segments
- 6
Pickle the Oranges
In a bowl, combine rice vinegar and sugar, stirring until the sugar is dissolved. Add the segmented oranges and let them marinate for at least 30 minutes.
Crunchies Preparation
- 7
Make the Crunchies
In a skillet, toast the panko breadcrumbs over medium heat until golden brown. Stir in chopped parsley, garlic powder, and salt. Cook for another minute and set aside.
Assembly
- 8
Plate the Dish
Drizzle the Yuzi Mirin glaze over the sliced beef. Top with Mock X.O. sauce, pickled orange segments, and finish with the crunchy mixture.
