Seared Beef Carpaccio
Seared Beef Carpaccio - Carpaccio, Japanese-style
Healthy, because
Even smarter
Nutritional values
This starter is especially beneficial for women: the tender beef is perfect for replenishing iron reserves, especially significant for women who are nursing or who are going through menopause.
If you don't have enoki mushrooms, you can use any mushroom variety on hand. Just cut them into small sticks and sprinkle over the marinated meat.
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 518 mg | (13 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 70 mg |
Ingredients
- Ingredients
- 2 Tbsps Canola oil
- 2 Beef fillet (from the center, each about 7 ounces)
- 2 Tbsps Sesame seeds
- ½ Lime
- 1 pc fresh ginger
- 1 ½ tsps sesame oil
- 2 Tbsps Mirin (or pear juice)
- 1 Tbsp soy sauce
- 3 ozs Enoki mushrooms
- 2 ozs Mizuna (or mixed baby lettuces)
- Sea salt
- peppers
Kitchen utensils
Preparation steps
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.
