Marinated wasabi beef with tempura vegetable jumble

4 servings

Ingredients

Quantity Ingredient
4 Beef Steaks
100 grams Freshly Ground Black Pepper
4 teaspoons Wasabi Paste
6 tablespoons Sake
2 tablespoons Caster Sugar
2 tablespoons Fresh Pink Ginger or Fresh Root Ginger; (finely sliced)
200 millilitres Water
1 Egg
100 grams Plain Flour
50 grams Cornflour
1 Courgette
½ small Aubergine; (halved lengthways)
1 Carrot; (peeled and trimmed)
2 Spring Onions; (trimmed)
Vegetable Oil for Frying

Directions

TEMPURA BATTER MIX

VEGETABLE JUMBLE

1. Rub the steaks with the pepper and place them under a hot grill for 4 to 5 minutes on each side. Leave to rest for 10 minutes before slicing into thin strips. Mix together the wasabi paste, sake, sugar and finely sliced pink ginger or fresh root ginger and spoon over the beef strips.

2. Make the tempura vegetables, mix together the water and egg and chill.

Cut all of the vegetables into strips, 8cm long and 3 mm wide. Put the courgette, aubergine and carrot in a colander and sprinkle with salt. Leave for 30 minutes and then rinse thoroughly under cold water, add the spring onions. Preheat a pan of vegetable oil, quickly mix together all of the batter ingredients, ignoring any lumps. Using your hands, dip the vegetables into the batter and make sure the batter and vegetables are combined to form one gluey mass.

3. Scoop a large tablespoonful of mixture into the preheated oil and cook, turning halfway, for approximately 3 minutes or until golden brown. Drain on kitchen paper.

4. To serve, place a tempura vegetable jumble on 4 serving plates, top with the marinated wasabi beef and serve with soy sauce.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.

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