Japanese Beef Carpaccio (Gyu no Tataki)

Due to slight changes in my work schedule, I now find myself in the position of having to prepare a dinner-box rather than the usual lunchbox. Naturally I try to find something easy to cook that is rich in protein and vegetables. The Japanese version of beef carpaccio, aka gyu no tataki, is my easy go-to protein recipe. Tender slices of beef, seared on the outside, doused with ponzu sauce requires very minimal work. Ponzu, described as somewhat of a citrus based soy sauce, isn't quite soy sauce. But because of its lower salt content (compared to soy sauce) and tangy flavor, I frequently use it it as a salad dressing.

I usually keep a few grassfed beef steaks in the freezer that vary from dry aged t-bone to sliced chunks of london broil. For the ever-so-easy Gyu no Tataki recipe, I tend to go for a leaner cut of beef since it isn't very pleasant to bite into a chunk of cold beef fat. Or better yet, pull out that leftover steak you ate over the weekend and use it for this recipe!

Japanese Beef Carpaccio (Gyu no Tataki)
(Time: 2hr, Serves: 2~3 people)

12~16oz steak (lean)

1 green onion

1 piece of ginger (1.5in x 1in, or smaller/larger if you please)

Ajipon or any Ponzu sauce

Salt

1. Trim off any excess fat from the steak, and salt both sides. Place on hot grill or frying pan, cooking each side for 4 minutes on medium high heat. Adjust the cooking time depending on how rare you like your steak. Although it is beef carpaccio after all!

2. Let the steak cool down to room temperature before putting it in the freezer for 1.5hrs, or until fairly firm/solid. Be careful not to over-freeze the steak, as you will have to saw through it with your knife!

3. In the mean time, thinly slice the green onion and grate the ginger.

4. Take the steak out of the freezer and slice thinly. Garnish with the green onion and grated ginger, and liberally drown the sliced steak with Ponzu. Serve with a bowl of brown rice.