One day when I was cooking ‘Kara-age’ Fried Chicken, I wondered why I had never cooked ‘Kara-age’ Fried Beef. That question had been bothering me since. So, I decided to cook it. I found the same marinade didn’t work well for Beef. And the Fried Beef ended up soggy outside and dry inside. A different method was needed for Beef. My conclusion is I need to cut Beef into rather small pieces and fry them in relatively hot oil quickly.

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Makes

4 Servings

Ingredients

500 to 600g Lean Beef *Today I used Rump Steak
3 tablespoons Plain Flour
3 tablespoons Potato Starch Flour
Oil for frying

Marinade
1 small piece Ginger *grated
1 to 2 cloves Garlic *grated
2 tablespoons Soy Sauce
1 tablespoon Sugar
1 tablespoon Sake (Rice Wine)
1 pinch Salt
1/4 teaspoon Ground Chilli OR Pepper

Method

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.