Beef Carpaccio with Ponzu Sauce and Radishes

Yield: Serves 6, and best if eaten immediately.

Reminiscent of Japanese beef tataki, this version of beef carpaccio is one of my favourite ways to eat it. The slightly sweet/salty Ponzu sauce is a fabulous accompaniment, and a little wasabi on the side would not be out of order - it could be miraculous. Be sure to take advantage of all those lovely spring radishes in the market now - they add great texture. Pea shoots are the prettiest garnish - don’t be shy when using them.

Photos by Renee Kohlman


6 large radishes, very thinly sliced

4 green onions, thinly sliced on bias

Handful of baby pea shoot or other shoots

sesame oil

beef tenderloin (see link below)

Ponzu Sauce:

½ cup fresh lime juice

⅓ cup soy sauce

2 Tbs rice vinegar

2 Tbs mirin or sherry cooking wine

2 Tbs coconut sugar or brown sugar

Pinch red chilli flakes


  1. Shake up ingredients for Ponzu sauce in a jar. Let stand at least one hour for flavours to marry.
  2. Arrange thin slices of beef on plates, and attractively garnish with thin slices of radish, green onions and pea shoots. Drizzle a few drops of sesame oil over beef.
  3. Pour Ponzu sauce into individual dishes and serve with carpaccio.

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