Hong Kong-Style Beef Carpaccio: Curing and Homemade Sauces Elevate the Flavour of Tenderloin
- 1 day ago
- 4 min read
If traditional Beef Carpaccio wins with simplicity, then BigBoy’s Hong Kong-style version builds on that foundation by adding richer layers and local flavours. Through curing and air-drying, the beef’s intensity is enhanced, then paired with homemade XO sauce and preserved plum black garlic sauce—creating a refreshing interplay of sour, fragrant, savoury and fresh notes. Below are the complete steps from curing and air-drying to sauce preparation, so you can create a distinctive Hong Kong-style raw beef dish at home.
Curing for Beef Carpaccio
When using raw beef in cooking, it is equally recommended to choose a whole tenderloin suitable for raw consumption, especially larger cuts such as Chateaubriand. Maintain a clean environment during handling and ensure knives and cutting boards are thoroughly washed. The purpose of curing is to kill surface bacteria while drawing out blood water, resulting in more concentrated beef flavour and a deeper colour.
Key Techniques for Homemade XO Sauce
The main ingredients are small dried scallops, dried shrimp, Jinhua ham, shallots, garlic and bird’s eye chillies. First soak the dried scallops, pat them thoroughly dry and tear into pieces, then stir-fry with the other ingredients over medium-low heat until fragrant. Finally add the remaining oil and simmer on low heat for 15 to 20 minutes so the aromas fully infuse the oil. Season with a little sugar and soy sauce. Sterilise the glass jar in boiling water before bottling.
Preserved Plum Black Garlic Sauce and Final Plating
Boil the preserved plums in water, then blend them with black garlic, lemon juice and extra virgin olive oil until smooth. Sieve and transfer into a squeeze bottle. After slicing the beef thinly, arrange the slices evenly on the plate. First brush with XO oil for added sheen, then pipe on the preserved plum black garlic sauce and XO sauce, and finally sprinkle with shredded spring onion and white sesame seeds. Thickness can be adjusted according to knife skills, but it is recommended to slice everything at once and store properly under vacuum to avoid repeated thawing.
After curing and air-drying, the tenderloin develops a more intense meat flavour. Paired with the savoury freshness of XO sauce and the sour fragrance of the preserved plum sauce, the dish offers rich layers and a distinctly Hong Kong character. This recipe is not only suitable for home cooking but also works well as an elegant starter or sharing dish. Master the selection of ingredients, curing and sauce techniques, and you can easily present restaurant-quality Hong Kong-style Beef Carpaccio.
Watch my recipe demonstration below!
Ingredients
Steps
Curing Beef Tenderloin
1.
Trim off the silver skin from the surface of the beef tenderloin. Mix the salt, sugar, peppercorns and thyme together. Coat every surface of the tenderloin evenly with the curing mixture, ensuring full contact so that it can act as a sterilising agent.
2.
Wrap the tenderloin tightly in aluminium foil and pierce a few small holes with a bamboo skewer to allow the juices to drain. Place it on a wire rack in the refrigerator and cure for 5–6 hours.
3.
Unwrap the foil and rinse off the surface curing mixture under cold water. As some of the juices have been drawn out, the beef will appear darker in colour and the flavour will become more concentrated. Pat thoroughly dry with kitchen paper, return to the wire rack and air-dry in the refrigerator for 5 hours or overnight.
4.
Wrap the tenderloin very tightly in cling film into a cylindrical shape. Place in the freezer until completely solid.
XO Sauce
5.
Soak the dried scallops in advance until softened, drain and pat dry with kitchen paper. Tear the scallops into fine shreds and chop the dried shrimp.
6.
Cut the Jinhua ham into fine shreds; finely chop the shallots, garlic and bird’s eye chillies separately.
7.
Pour 30g of rice bran oil into a pan and heat over medium-low heat.
8.
Add the dried shrimp and Jinhua ham, and slowly fry over medium-low heat until the moisture evaporates and they turn golden. Add the dried scallops and continue frying until fragrant.
9.
Add the shallots, minced garlic and bird’s eye chillies, and stir-fry until golden. Pour in the remaining oil, reduce to low heat and cook for 15–20 minutes.
10.
Add the sugar and soy sauce, mix thoroughly and cook for about another 30 seconds. Turn off the heat and allow the XO oil to cool completely before use.
Preserved Plums & Black Garlic Puree
11.
Place the preserved plums and water in a pan and simmer over medium-low heat for about 5–8 minutes so that the plums fully release their flavour.
12.
Allow to cool slightly, then transfer the plums together with the cooking liquid into a blender. Add the black garlic and lemon juice, and blend until smooth.
13.
With the blender running on low speed, slowly drizzle in the olive oil and blend until the texture is even and silky. If the sauce is too thick, add a little water to adjust to the desired consistency.
Assembling
14.
Slice the cured tenderloin into 1mm thin slices and arrange them evenly on a plate. Spread a layer of XO oil over the surface of the beef. Dot with an appropriate amount of the preserved plum & black garlic sauce. Sprinkle with shredded spring onion and sesame seeds. Serve immediately.
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