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Donal Skehan
Crispy fried beef salad | DonalSkehan.com, Healthy midweek meal with a twist.
  • light-meals

Crispy fried beef salad

September 29

This method of cooking crispy beef is one to add to your Asian culinary repertoire. The sauce recipe works well as a glaze for beef or chicken. Serve with a fresh salad – as detailed below – or with fried rice.

  • time
  • serves Serves 4
Method
  1. In a bowl, mix together the steak, cornflour and soy sauce until completely combined.
  2. Add 1 inch of oil to a high sided frying pan and place over a medium high heat.
  3. Once the oil is hot, add a piece of beef, if it produces a steady stream of bubbles it should be hot enough. Fry the remaining beef in batches, being sure not to over crowd the pan. Transfer the beef to a plate lined with kitchen paper.
  4. Place all the ingredients for the sauce into a saucepan and bring to a steady simmer over a medium high heat.
  5. Place the beef in a mixing bowl and add the sauce (hold back a little to dress the salad) and sesame seeds. Toss to coat completely.
  6. Arrange the baby gem, carrot and cucumber on a serving platter. Top with the crispy beef and garnish with herbs, chilli and spring onions.
  7. Serve while still warm.

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Ingredients

14 oz striploin steak, finely sliced in thin strips

2 tbsp cornflour

2 tsp dark soy sauce

1 tbsp sesame seeds, toasted

Sunflower oil, to fry

For the sauce:

1 large clove garlic, finely grated

1 large thumbsized piece ginger, finely grated

2tbsp rice wine vinegar

2 tbsp dark soy sauce

2 tbsp sriracha sauce

1 tsp sesame oil

2 tsp honey

For the salad:

2 heads baby gem, leaves separated

1 large carrot, julienne peeled

½ cucumber, shaved in thin ribbons

A handful of coriander & mint leaves

1 red chilli, finely sliced

3 spring onions, finely sliced

400g striploin steak, finely sliced in thin strips

2 tbsp cornflour

2 tsp dark soy sauce

1 tbsp sesame seeds, toasted

Sunflower oil, to fry

For the sauce:

1 large clove garlic, finely grated

1 large thumbsized piece ginger, finely grated

2tbsp rice wine vinegar

2 tbsp dark soy sauce

2 tbsp sriracha sauce

1 tsp sesame oil

2 tsp honey

For the salad:

2 heads baby gem, leaves separated

1 large carrot, julienne peeled

½ cucumber, shaved in thin ribbons

A handful of coriander & mint leaves

1 red chilli, finely sliced

3 spring onions, finely sliced

You'll Need

Mixing bowl x2

High sided frying pan

saucepan

Serving platter

 

3.7
(13)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan