Seared Beef Carpaccio
in Ginger Sauce
|Saturated Fat Acids||2.8 g|
|Sugar added||0 g|
|Bread exchange unit||0|
Heat 1 teaspoon oil in a heavy pan over high heat. Pat meat dry; sear until slightly browned, 1 to 2 minutes per side. Remove meat from the pan, wrap in aluminum foil and let rest about 10 minutes.
Wipe the pan clean with a paper towel. Lightly toast sesame seeds in dry pan over medium-high heat, then transfer to a plate and let cool.
Squeeze juice from lime. Peel ginger root and cut into pieces, then squeeze through a garlic press, collecting juic in a small bowl. Add sesame oil, remaining canola oil, 1 tablespoon lime juice, mirin and soy sauce. Combine well.
Slice the meat thinly and place on 4 plates. Drizzle half of the ginger sauce over the meat.
Slice off the ends of the enoki mushrooms and separate into individual mushrooms. Layer the mushrooms evenly over the meat.
Rinse mizuna and shake dry. In a bowl, dress mizuna with remaining ginger sauce and season with salt and pepper. Serve mizuna alongside sliced meat and sprinkle with sesame seeds.