Snack · Mexican · 10 min
Beef and Radish Carpaccio with Cilantro-Lime Crema
- Calories
- 201
- Protein
- 10g
- Carbs
- 24g
- Fat
- 7g
Ingredients
- 34.5 g Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0 inch fat
- 109.1 g Radishes, sliced paper-thin
- 19.7 g Jasmine Rice with Red & Wild Rice blend, cooked
- 1.1 tbsp Fresh Cilantro, chopped
- 0.1 tbsp Extra Virgin Olive Oil
Method
- 01Using a very sharp knife or mandoline, slice the raw lean beef as thinly as possible (translucent paper-thin). Arrange the slices in a single layer on a chilled plate.
- 02In a small bowl, mix the cilantro-lime crema base with a touch of fresh cilantro.
- 03Arrange the thinly sliced radishes over the beef for a peppery crunch.
- 04Lightly toast the rice blend until fragrant and scatter over the beef to add texture.
- 05Drizzle with a tiny amount of olive oil and dollop the crema on top. Serve immediately while the beef is cool, ensuring the balance of textures between the tender meat, crisp radish, and nutty rice.
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