‘Kara-age’ Fried Beef

Name: ‘Kara-age’ Fried Beef
Yield: 4 servings
Cuisine: British
Ingredients: 500-600 g Lean Beef *Today I used Rump Steak; 3 tablespoons Plain Flour; 3 tablespoons Potato Starch Flour; Oil for frying; 1 small piece Ginger *grated; 1-2 cloves Garlic *grated; 2 tablespoons Soy Sauce; 1 tablespoon Sugar; 1 tablespoon Sake (Rice Wine); 1 pinch Salt; 1/4 teaspoon Ground Chilli OR Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

One day when I was cooking ‘Kara-age’ Fried Chicken, I wondered why I had never cooked ‘Kara-age’ Fried Beef. That question had been bothering me since. So, I decided to cook it. I found the same marinade didn’t work well for Beef. And the Fried Beef ended up soggy outside and dry inside. A different method was needed for Beef. My conclusion is I need to cut Beef into rather small pieces and fry them in relatively hot oil quickly.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500-600 gLean Beef *Today I used Rump Steak
3 tablespoonsPlain Flour
3 tablespoonsPotato Starch Flour
Oil for frying
Marinade
1small piece Ginger *grated
1-2 clovesGarlic *grated
2 tablespoonsSoy Sauce
1 tablespoonSugar
1 tablespoonSake (Rice Wine)
1 pinchSalt
1/4 teaspoonGround Chilli OR Pepper

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Steps

1

Combine all the Marinade ingredients in a bowl.
2

Remove unwanted fat from Beef, cut into 2-3cm pieces, and add to the marinade. Massage and set aside for 30 minutes, then drain to remove excess marinade.
3

Heat Oil to 170 to 180ºC. Combine Plain Flour and Potato Starch Flour. Coat Beef pieces with the flour mixture, and fry, not too many at a time, in the oil for a few minutes or until nicely browned. *Note: I recommend to fry in relatively hot oil quickly.