Butter Beef Carpaccio 生牛肉伴蒜油醋
The sauce is a very delicious soy vinaigrette that will be delicious on a salad, seafood or cold platter.Use the sauce on sashimi or any carpaccio. You can also use it as a dipping sauce for bread or cold noodles.Not everyone will have Marmite in their cupboards. So, you can skip it. I find that it brings a savoury, beefy taste to the sauce. If you skip it, you may need one additional teaspoon of soy sauce to replace the saltiness.
Approximate cost (CAD) $10
Ingredients
- 300 g Thinly sliced beef , suitable for raw consumption
- 5 cloves Garlic , chopped
- 1 Large shallot (or 2 – 3 small)
- 4 sprigs Cilantro , chopped
- 5 tbsp White vinegar
- 2 tbsp Sugar
- 1 tsp Dark soy sauce
- 1 tsp Fish sauce
- ¼ tsp Marmite
- 1 tbsp Butter
- 4 tbsp Oil
Instructions
- Chop garlic, slice shallots into small pieces, chop cilantro and set aside
- Heat wok or small pot to medium heat. Add 4 tbsp oil
- Fry garlic and shallots until golden. This may take approx. 8 minutes. Remove from heat and set aside
- Boil some water in a large pot
- Arrange thinly sliced beef on a plate. Note that more overlapping of the beef will result in more raw portions. Arrange beef accordingly
I used pre-sliced beef packaged for hot pot. They worked well for this dish - Set aside for 15 minutes so that the beef can dry a bit and adhere to the plate. This step is optional but it may help to prevent the beef from slipping off the plate in step 7
- When the water boils, scorch the beef by carefully using a ladle to pour boiling water onto the plate of beef then pour the water back into the pot. You may choose to only scorch the beef on the edge of the plate or all the beef on the plate depending on your desired doneness
You can hold the plate on an angle above the pot so that the water will run off the plate. Be extra careful of the steam from the pot and if you angle the plate too much, the beef may slip off 
- Continue scorching the beef with the boiling water until you reach your desired doneness. Pour all the water off the plate and set the beef aside
- In a small pot, on low heat, add 2 tbsp white vinegar, ¼ tsp Marmite, 1 tbsp butter, 1 tsp dark soy sauce, 1 tsp fish sauce and 2 tbsp sugar. Stir until everything is dissolved and well mixed. Turn off heat
- Add 3 more tbsp of vinegar
this is done after heat is turned off to prevent the vinegar taste from evaporating 
- Spread the fried garlic and shallots over the beef evenly
- Pour the sauce over the beef
- Sprinkle with cilantro
- Serve