Here comes beef carpaccio, Asian-inspired dish. Surprisingly one of the best beef carpaccio recipes I have tried! The typical Piedmont (a region in/of Italy) carpaccio is made with very thin slices of beef placed on a dish with lemon, olive oil, and shavings of white truffle or Parmesan cheese, and can be topped with arugula. The meat typically used for carpaccio is beef sirloin. Since this dish is served raw, the meat must be fresh. Source:Wiki
1.5 kg fillet of beef,
1 Tbsp. coriander seeds, smashed
1 handful of fresh rosemary, finely chopped
1 tsp. dried oregano
Salt and pepper
Fresh ginger, sliced lengthwise
2 red chilies , deseeded and finely sliced lengthwise
A handful of radishes, finely sliced
1 small handful of fresh coriander, leaves picked
juice of 2 limes
Begin by pounding all those lovely coriander seeds using mortar and pestle, then mix with the rest of the ingredients, sprinkle onto a chopping board. Take the beef and start rolling the fillet over the crushed mixture, making sure it all sticks to the meat.
Next step is to place a ridged pan over high heat and sear the meat for 5 minutes or just until the thin layer of meat is evenly crisped and browned. Remove from the pan and rest for 10 minutes. Wrap in cling film, place in the freezer until ready to use. Beef is alway prepared ahead of time!
Place and arrange thin slices of beef onto a plate, sprinkle over the salad, lastly the dressing.