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
beef tenderloin (see link below)
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
- Shake up ingredients for Ponzu sauce in a jar. Let stand at least one hour for flavours to marry.
- 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.
- Pour Ponzu sauce into individual dishes and serve with carpaccio.