Crying Tiger Beef Carpaccio with Chili Oil

Ingredients

• 300 g Beef tenderloin
• 45 ml Extra-virgin olive oil
• 1 tsp Red chili flakes
• 1 clove Garlic, minced
• 0.5 tsp Fresh ginger, grated
• 2 stalks Scallions, thinly sliced
• 1 tsp Lime zest
• 0.25 tsp Sea salt

Instructions

1. 1

   Place the beef tenderloin in the freezer for about 15 minutes until firm but not frozen; this makes it easier to slice ultra‑thin.

2. 2

   Using a very sharp knife, slice the beef as thinly as possible (about 1‑2 mm) and arrange the slices in a single layer on a chilled serving plate.

3. 3

   In a small saucepan, combine the olive oil, red chili flakes, minced garlic, and grated ginger; warm over low heat for 3‑4 minutes just until fragrant, then remove from heat and let cool slightly.

4. 4

   Drizzle the warm chili‑infused oil evenly over the beef slices, then sprinkle with sea salt, sliced scallions, and lime zest just before serving.