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Asian-style Beef Carpaccio
Posted on 6/8/19 at 7:47 am
Posted on 6/8/19 at 7:47 am
Sorry for the lack of pics from last night, but my little heathens attacked with chopsticks as fast as I sliced it up.
Sliced ribeye into strips about 3/4 inch wide. Dipped briefly in Kikkoman then laid flat on platter to season with black pepper, curry, ginger and garlic powders. Seared in sesame oil for less than a minute per side, adding both black and white toasted sesame seeds as it seared. Sliced into chopstick-size cubes immediately.
Plan was to serve over white rice, but impatient daughters interfered.
Sliced ribeye into strips about 3/4 inch wide. Dipped briefly in Kikkoman then laid flat on platter to season with black pepper, curry, ginger and garlic powders. Seared in sesame oil for less than a minute per side, adding both black and white toasted sesame seeds as it seared. Sliced into chopstick-size cubes immediately.
Plan was to serve over white rice, but impatient daughters interfered.
This post was edited on 6/8/19 at 7:48 am
5
Posted on 6/8/19 at 9:57 am to AggieHank86
quote:
Beef Carpaccio
quote:
Seared in sesame oil
Does not compute.
I'm sure it tasted good, though.
Posted on 6/8/19 at 11:17 am to AggieHank86
Carpaccio is raw meat or fish. What you seared off sounds good though.
Posted on 6/8/19 at 12:28 pm to AggieHank86
Try thin sliced round eye with lemon juice, soy sauce, cilantro and fried shallots (found at the Asian market)
Posted on 6/8/19 at 12:53 pm to ruzil
I've seen seared carppacio before, but this sounds more like Tataki to me...
Posted on 6/8/19 at 12:54 pm to AggieHank86
sounds good but what a disaster of a thread
Posted on 6/8/19 at 1:03 pm to ruzil
quote:Yeah, it does not fit the technical definition. If there is a more accurate term, I will gladly use it.
Does not compute.
I based it upon a tasty appetizer that I enjoyed at a local wine bar recently, and they called it “carpaccio.” I also found a fair number of similar seared concoctions on the web, using the same term.
Posted on 6/8/19 at 1:07 pm to BigDropper
quote:Looked up Tataki. Mine looked quite similar. I will tell the chef at Veritas. LoL
I've seen seared carppacio before, but this sounds more like Tataki to me..
Posted on 6/8/19 at 1:11 pm to akimoto
quote:That sounds delicious. Thx
Try thin sliced round eye with lemon juice, soy sauce, cilantro and fried shallots (found at the Asian market)
Posted on 6/8/19 at 2:04 pm to AggieHank86
Thought this was about Korean Yukhoe
quote:
Yukhoe (Korean: ?? [juk?ø]) is a raw meat dish in Korean cuisine that resembles a steak tartare. It is most commonly made of beef but it can come in various kinds and cuts of meat.
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