Beef carpaccio with onions, bursting with Asian flavors, is both quick and easy to prepare. This fragrant and slightly spicy recipe pairs perfectly with white rice for a meal full of personality.<\/p>\n
Serves 4<\/p>\n
**For the Beef Carpaccio:**
\n– Sunflower oil: 4 tbsp
\n– Large onions: 2
\n– Beef carpaccio: 400 g
\n– Soy sauce: 1 tbsp
\n– Crushed black peppercorns: 2 tsp<\/p>\n
**For the Marinade:**
\n– Sunflower oil: 2 tbsp
\n– Soy sauce: 2 tbsp
\n– Chinese wine (or white wine): 2 tbsp
\n– Food-grade baking soda: 1\/2 tsp<\/p>\n
**Total Time**
\n– 25 minutes<\/p>\n
**Prep Time**
\n– 15 minutes<\/p>\n
**Cook Time**
\n– 10 minutes<\/p>\n
1. **Prepare all ingredients.**
\n Start by getting all the ingredients ready since the cooking process is quick. Crush the peppercorns with a mortar and pestle. Peel the onions, cut them in half, and then slice them thinly. Cut the beef carpaccio slices in half and place them in a bowl, separating the slices.<\/p>\n
2. **Mix the marinade.**
\n In a small bowl, combine all the marinade ingredients. Pour this over the meat and mix well.<\/p>\n
3. **Cook the meat.**
\n Heat a wok or frying pan with 4 tablespoons of sunflower oil over medium heat. Add the meat and saut\u00e9 for about 5 minutes, or until it is cooked through. Stir frequently to separate the meat slices and ensure even cooking. Once it starts to brown, remove it to a plate.<\/p>\n
4. **Cook the onions.**
\n In the same wok, add the onions and saut\u00e9 for 2-3 minutes, stirring regularly. Add the soy sauce and continue cooking for an additional minute. Then, return the meat to the wok, add the crushed black pepper, and stir for another minute.<\/p>\n
5. **Serving.**
\n Serve immediately with white rice.<\/p>\n\n\n