Carpaccio of Beef Asian Style
This is really really good. So turn off your eating with your eyes and just enjoy the flavours.
Yes folks we venture in to the world of raw beef. Yep pull off its horns, wipe its bum and get it on the plate.
For a large plate, easily enough for 4-6 you will need;
- 2-3 rib-eye steaks with the fatty parts all trimmed off.
On some cling film lay a steak and then with a cooking mallet, or rolling pin, basically bash the shit out of it. You want it about 1 cm thick. I then roll to a sausage and roll up tight using the cling film to hold it in place. Repeat the same process for the other steaks and then bash them in the freezer for about 2 hours until lightly frozen.
I do this because when it comes to plating you can take out the “sausages”, and because it is lightly frozen you can slice the steaks into much thinner pieces for the carpaccio. So do this about 30 minutes before serving so your guests aren’t eating frozen, icy cold and crunchy beef.
On top of this spoon the following dressing, and it is this that makes it Asian:
- 2 tablespoons fish sauce;
- 2 tablespoons lime juice;
- 1 finely chopped inner part of a lemon grass stalk;
- 4 finely chopped shallots;
- 1-2 finely sliced spring onion tops, the green bits; and
- 1-2 tablespoons of dry pan roasted rice bashed in pestle & mortar to a nutty crunch (not flour).
Mix all the above together, (apart from the rice as you want that crunchy) and let it muddle for a while. Whilst it is muddling, slice up the beef sausages and lay out on a serving dish one by one. When you are ready to serve simply pour over the dressing, covering as much of the meat as you can.
To finish off simply sprinkle the rice over for the crunch and nutty after taste.
