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 off-cuts!
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, carrots and turnip with the beef on serving plates and spoon over the dressing.