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.
500 to 600g Lean Beef *Today I used Rump Steak
3 tablespoons Plain Flour
3 tablespoons Potato Starch Flour
Oil for frying
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
- Combine all the Marinade ingredients in a bowl.
- 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.
- 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.
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