Beef carpaccio with noble leaves & rice

beef carpaccio with noble leaves & rice, originally uploaded by smilingtea.

... and here's how to serve it up!

Didn't that carpaccio look good? Hurriedly chopped up some cucumber to mop up the juices in the pans, and served it up atop steamed white rice (we love Japanese rice). You can finish this off with a drizzle of lemon if you like.

On the side, there's some noble (tamyao) leaves sauteed in garlic and a little fish sauce.

And a glass of red wine makes it doubly special.