Recipe: Tasty ‘Kara-age’ Fried Beef

‘Kara-age’ Fried Beef. 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. 'Kara-age' Fried Beef step by step. Combine all the Marinade ingredients in a bowl.

‘Kara-age’ Fried Beef Here is how you can achieve it. Great recipe for 'Kara-age' Fried Beef. One day when I was cooking 'Kara-age' Fried Chicken, I wondered why I had never cooked 'Kara-age' Fried Beef. You can have ‘Kara-age’ Fried Beef using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of ‘Kara-age’ Fried Beef

  1. You need 500-600 g of Lean Beef *Today I used Rump Steak.
  2. It's 3 tablespoons of Plain Flour.
  3. You need 3 tablespoons of Potato Starch Flour.
  4. Prepare of Oil for frying.
  5. You need of Marinade.
  6. You need 1 of small piece Ginger *grated.
  7. Prepare 1-2 cloves of Garlic *grated.
  8. You need 2 tablespoons of Soy Sauce.
  9. It's 1 tablespoon of Sugar.
  10. Prepare 1 tablespoon of Sake (Rice Wine).
  11. Prepare 1 pinch of Salt.
  12. Prepare 1/4 teaspoon of Ground Chilli OR Pepper.

That question had been bothering me since. So, I decided to cook it. I found the same marinade didn't work well for Beef. Karaage is Japanese style fried chicken (two words: kara age).

‘Kara-age’ Fried Beef instructions

  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..

It is a great appetizer for your drinks, kids (and adult) friendly dinner, and also a perfect small dish for your lunch box. Japanese Karaage is usually seasoned with garlic and ginger along with soy sauce, coated lightly with flour, and deep fried. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.