Big flavours of citrus, soy and sesame come together to make a great Asian inspired beef carpaccio.
Carpaccio isn’t for everyone. But if you like it then this is a version you need to try. It’s a nice twist on the classic Italian preparation.
Carpaccio is a relatively recent invention
History lesson. This is not an ancient dish. Hasn’t been around for all that long really. It was invented in Harry’s bar in Venice in the 1950s.
Story goes that a countess came to the bar and said her doctor said she couldn’t eat cooked meat. So they came up with a dish of thinly sliced beef served with a mayonnaise like sauce.
The colours were vibrant red and white. The owner of the bar named it carpaccio after an artist Vitorre Carpaccio who’s style was heavy on red and white.
An Asian twist makes this carpaccio a little different
Other than the thinly sliced beef, this version doesn’t have a lot in common with the one served at Harry’s bar. It’s more like beef tataki if anything. Not seared though. Raw like the original.
It’s really about soy and citrus and sesame. No creamy sauce at all. Peanuts and sesame seeds and green chilies add a nice counterpoint.
And truffle oil. That pushes this carpaccio right over the top. These are big tastes. Bold. Not delicate. Or subtle.
It’s a crazy combination. The idea comes from District One in Las Vegas. It’s this funky Vietnamese eatery in China town. I try to get there any time I’m in Vegas. There’s so much good food off-strip. Go looking for it if you are there.
Their version is a little different. The beef is super thin. See through thin. That makes a difference. The ponzu/soy mixture is heated up. The super thin beef starts to cook by the time it gets to the table.
This version uses thinly sliced rib-eye but it’s not as thin. And it gets served straight out of the fridge. Safety first here. So it doesn’t really cook as much. I like it both ways.
Fried shallots add crunch
Frying shallots is a bit of a pain but it’s worth it. There’s not much to it though. Slice some shallots super thin. Heat up a couple cups of oil. Fry the shallots in batches.
Pull them out when you think they are still a little light. They will keep cooking. Drop them onto a paper towel and sprinkle with a little salt.
Be careful though. Shallots have water in them. Add water to hot oil and you get bubbles. Lots of bubbles. Add too much at once and it can boil over. Big, dangerous mess.
Asian carpaccio comes together fast
Once you have all your ingredients this dish takes no time to make. Layer the beef on the plate. Heat up the ponzu and soy. Pour it over the beef. Sprinkle with a bit of black pepper.
Then it’s just garnishes. Peanuts. Sesame seeds. A little sesame oil. Fried shallots. Maybe some green chilies and cilantro. And the truffle oil. Magic.
That’s it. Carpaccio Asian style. Serve it as an appetizer to adventurous friends. And watch it disappear. Fast.
carpaccio asian style
- 10 oz rib eye or top sirloin sliced thinly against the grain (see note)
- 4 tbsp ponzu sauce store bought is fine
- 1 1/2 tbsp soy sauce
- 1/2 tsp black pepper coarsely ground
- 1/4 cup fried shallots see note below
- 1 tsp sesame seeds
- 2 tbsp chopped peanuts
- 1 green chili thinly sliced
- 1 tsp sesame oil
- drizzle truffle oil
- cilantro or basil
- Place the soy and ponzu in a small sauce pan. Heat to just below a simmer.
- Place beef on a serving dish. Lay it flat in a single layer.
- Pour hot ponzu/soy overtop.
- Drizzle the beef with sesame oil and truffle oil.
- Garnish with peanuts, sesame seeds, crispy fried shallots, chilies and herbs.