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Seared Beef Carpaccio

in Ginger Sauce

Seared Beef Carpaccio - Seared Beef Carpaccio - Carpaccio, Japanese-style
227 kcal
Seared Beef Carpaccio - Carpaccio, Japanese-style

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Difficulty:easy
Preparation:40 min
Ready in:40 min
Low-sugar
low-carb
Vitamin-rich
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
227
11%
Protein
23 g
46%
Fat
13 g
16%
Added Sugar
0 g
0%
Carbohydrates
2 g
1%
Roughage
2 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2 tablespoonsCanola oil
2Beef fillet (from the center, each about 200 g)
2 tablespoonsunhulled Sesame seeds
½Limes
1 piecefresh Ginger root (about 20 grams)
1 ½ teaspoonsSesame oil
2 tablespoonsMirin (or pear juice)
1 tablespoonSoy sauce
3 ouncesEnoki mushrooms
2 ouncesMizuna (or mixed baby lettuces)
Sea salt
Pepper

Kitchen Utensils

1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Garlic press, 1 Citrus juicer, 1 Slotted spatula, 1 Aluminum foil

Directions

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1 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.
2 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.
3 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.
4 Slice the meat thinly and place on 4 plates. Drizzle half of the ginger sauce over the meat.
5 Slice off the ends of the enoki mushrooms and separate into individual mushrooms. Layer the mushrooms evenly over the meat.
6 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.
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