Recipe: Crispy Beef Salad
This crispy beef salad with ginger and chilli, is a great Asian inspired salad using offcuts of fresh beef or a leftover roast. You can also use lamb or deer for this depending on what you have in your fridge or freezer, the perfect way to use up offcuts!
Recipe courtesy of Mark Hix
Ingredients
- Approximately 300g of beef trim
- 50g gluten free self raising flour
- 150ml milk
- Vegetable or corn oil for deep frying
- Salt and freshly ground black pepper
- 1 large red chilli, thinly sliced, seeds and all
- 30g root ginger, scraped and finely shredded
- 1 small carrot, peeled if necessary, cut into 4cm lengths and finely shre
- 1 small turnip, peeled if necessary and finely shredded
- A handful of coriander, mint and other small leaves of your preference
- 2tbs ponzu
- 1tbs rapeseed oil
Method
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STEP 1
Fill one bowl with the flour and season with salt and pepper and fill another bowl with the milk.
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STEP 2
Cut the beef into rough thin shreds about 4-5 cm long. Pass them through the well seasoned flour then the milk and back through the flour.
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STEP 3
Mix the ponzu and oil together and season to your tastes.
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STEP 4
Fry the beef in two or three batches for 2-3 minutes, stirring as they are cooking with a slotted spoon until crisp then transfer to a plate with kitchen paper.
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STEP 5
To serve, arrange the leaves, ginger, chilli and carrots and turnip with the beef on serving lates and spoon over the dressing.