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Ingredientes
- 4 x Beef Steaks
- 100 gm Freshly Grnd Black Pepper
- 4 tsp Wasabi Paste
- 6 Tbsp. Sake
- 2 Tbsp. Caster Sugar
- 2 Tbsp. Fresh Pink Ginger or possibly Fresh Root Ginger, (finely sliced)
- 200 ml Water
- 1 x Egg
- 100 gm Plain Flour
- 50 gm Cornflour
- 1 x Courgette
- 1/2 sm Aubergine, (halved lengthways)
- 1 x Carrot, (peeled and trimmed)
- 2 x Spring Onions, (trimmed) Vegetable Oil for Frying
Direcciones
- 1. Rub the steaks with the pepper and place them under a warm grill for 4 to 5 min on each side. Leave to rest for 10 min before slicing into thin strips. Mix together the wasabi paste, sake, sugar and finely sliced pink ginger or possibly 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 min and then rinse thoroughly under cool water, add in 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 create one gluey mass.
- 3. Scoop a large tablespoonful of mix into the preheated oil and cook, turning halfway, for approximately 3 min or possibly till golden. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 657g | |
| Recipe makes 4 servings | |
| Calories 1498 | |
| Calories from Fat 987 | 66% |
| Total Fat 109.78g | 137% |
| Saturated Fat 46.44g | 186% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 316mg | 13% |
| Potassium 1625mg | 46% |
| Total Carbs 52.52g | 14% |
| Dietary Fiber 11.2g | 37% |
| Sugars 3.15g | 2% |
| Protein 74.66g | 119% |
