How to cook
Cut the beef into thin slices, then thin it out as much as possible with a hammer.
Mix ¼ tsp. salt, 4 tsp (20 ml) olive oil, 4 tsp (20 ml) soy sauce and lime juice and spread the mixture on the meat on both sides. Leave to marinate in the refrigerator for 12 to 24 hours.
Cut the vegetables into very thin strips, marinate with a little salt, olive oil and lime juice and leave to marinate for at least 12 hours.
It is also important that the meat and vegetables are well-covered with foil so that they do not dry out in the refrigerator.
Once everything is well marinated, arrange the pieces of beef on a plate, place the marinated vegetables on top.
On the Carpaccio, add grated (or larger, BUT thin slices) Parmesan and chopped cherry tomatoes.
Top with a sprig of thyme (maybe basil) to give a nice look and a light spice aroma!
Serve the beef carpaccio with colourful vegetables and parmesan with a glass of chilled white wine!