Beef Carpaccio with Soy Sauce

Beef carpaccio with soy sauce is a dish that blends Italian cuisine with Asian influences, creating a delicate and tasty mix of flavors. Here is the recipe to prepare this variation of the classic beef carpaccio.

Ingredients

• 300 g of very high quality beef fillet
• 2 tablespoons of soy sauce
• 1 tablespoon of extra virgin olive oil
• 2 tablespoons of fresh lemon juice
• Parmesan flakes to taste
• Fresh arugula to taste
• Salt and pepper to taste
• Sesame seeds (optional)
• Fresh grated ginger (optional)

Preparation

1. Take the beef fillet and freeze it for about 30 minutes, so as to harden it and be able to cut it more easily into thin slices.
2. In the meantime, prepare the dressing for the carpaccio by mixing in a bowl the soy sauce, extra virgin olive oil, and fresh lemon juice. Adjust with salt and pepper to taste.
3. Using a very sharp knife or a slicer, cut the beef fillet into extremely thin slices, almost transparent.
4. Arrange the beef slices on a serving plate, slightly overlapping them.
5. Pour the soy sauce dressing evenly over the beef slices.
6. If desired, add some freshly grated ginger on top of the carpaccio for a more decisive flavor.
7. Finish the dish with a handful of fresh arugula, Parmesan flakes, sesame seeds, and an additional pinch of pepper if necessary.
8. Let the carpaccio marinate with the dressing for about 5 minutes before serving to allow the flavors to blend well.

Curiosity

Carpaccio is a dish born in Venice in the ’50s at the famous Harry’s Bar. It is said that its name derives from Vittore Carpaccio, a famous Venetian painter known for the use of bright colors, which resembled the freshness of the raw meat slices seasoned.

Serve this dish as an appetizer or as a light second course, perhaps pairing it with a glass of fresh and fruity white wine that goes well with the savoriness of the soy sauce and the acidity of the lemon.