Japanese Beef Carpaccio & Ponzu Dipping Sauce (soy sauce + lemon juice)

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and more affordable while still tender.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides health benefits and a different flavor.

shaved parmesan

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Prepare ponzu sauce by marinating kombu seaweed in 3 tbsp light soy sauce overnight in the fridge.

The next day, add 2 tbsp mirin and the juice from half a lime to the soy sauce mixture and mix well.

Finely chop the green onions.

Take the beef out of the fridge for one hour before cooking.

Cut the beef in half and cut the fat into chunks.

Cook the fat in a pan over medium heat until it melts, then remove it.

Increase the heat and sear the beef pieces for one minute on each side, turning to sear all four sides.

Slice the beef into thin slices about half an inch thick, cutting perpendicular to the fibers.

Place the slices on a plate, sprinkle with green onions and toasted sesame seeds, and serve with ponzu sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens