Beef carpaccio with Asian vegetable salad in the rice leaf

ingredients:

320 g beef from a butcher (fillet head or steak hip)

Ingredients carpaccio marinade:

½ tsp green pepper from the lake
1 tbsp pepper juice
5 tablespoons of olive oil
Ingredients salad:

4 rice leaves

1 medium carrot

10 sugar snap peas

50 g shiitake mushrooms

50 g celery without skin

50 g white asparagus, peeled

Ingredients vinaigrette:

30 g shallots, peeled and chopped

1 tsp dark soy sauce

1 tbsp white balsamic vinegar or rice vinegar

1 tbsp water

½ teaspoon of sugar

1 pinch of mustard powder

1 tsp sesame oil

1 tbsp grape seed oil

sea-salt

black pepper

Preparation:

First, the marinade and the vinaigrette are made. For the carpaccio marinade, mix all ingredients finely with a hand blender and season with salt and pepper.

For the salad vinaigrette, mix everything with a hand blender and season with salt and pepper.

Cut the beef into two-inch cubes and spread generously on a cling film or in a vacuum bag. With a meat tenderizer and a little force, pat the meat thinly. Place the slices on a plate and leave to cool. Marinate just before serving.

Cut the carrots, celery, and the sugar snap peas into fine strips and blanch until firm to the bite. Then quench in ice water. Cut the shiitake mushrooms into slices and fry them with a little olive oil. Season with salt and pepper. Cut the asparagus into slices and leave it raw.

Soak the rice leaves between wet kitchen paper. In the meantime, marinate the vegetables and then season to taste. Place the lettuce in the middle of the rice leaves. Roll up the vegetables like a spring roll. Cut open at an angle before serving and serve on the marinated carpaccio.

Decorate with a few radish slices and coriander leaves.

Beef carpaccio with Asian vegetable salad in the rice leaf