Brasserie Blanc, the home of real French cooking have shared this recipe for crispy beef with soy and citrus glaze with IDEAL. Enjoy!
SERVES 4
INGREDIENTS
FOR THE DRESSING
- Zest and juice of 3 limes
- Zest and juice of 1 orange
- 2 tbsp palm sugar
- 2 tsp soy sauce
- 1 garlic clove, crushed
- 1 cm piece of ginger, peeled and grated
FOR THE CRISPY BEEF
- 2 eggs, beaten
- 4 tbsp cornflour
- ½ tsp salt
- 400g minute steak, sliced thinly into strips
FOR THE SLAW
- 2 carrots, cut into long thin strips using a vegetable peeler
- ¼ white cabbage, finely sliced
- ¼ red cabbage, finely sliced
- 4 spring onions, finely sliced
- Handful of coriander, leaves picked
TO PLACE
- 1 Bag of mixed salad leaves
- 4 tbsp cashews, toasted
- 2 candy beetroot (or red, if you can’t find candy beetroot), finely sliced
- 2 tbsp white sesame seeds
METHOD
- To make the dressing, put all the ingredients (apart from the lime and orange zest) in to a small saucepan. Simmer until thickened and syrupy, stir in the zest and set aside.
- Heat 2-3cm of vegetable or sunflower oil in a wok or deep pan. You can test if it’s hot enough by dropping a cube of white bread in – the oil is ready when the bread turns golden in just under a minute.
- While you’re waiting for the oil to heat up, make the batter for the beef by mixing the eggs, cornflour and salt together. Dip the beef slices in the batter and carefully place in the hot oil, frying in batches until golden brown. Remove using a slotted spoon and drain on kitchen paper before coating with some of the dressing.
- In a big bowl, mix all slaw ingredients together.
- In a separate bowl, toss the mixed salad leaves and cashews with the remaining dressing and divide amongst four plates. Top the salad with the crispy beef strips and decorate with the beetroot slices and slaw. Finish with a sprinkling of sesame seeds.