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Deep fried beef

Diced steak with refreshing lemon sauce


Sources: Japanese Beef Product Guide Book by MAFF  


Thinly sliced beef is used to make this dish. Using well marbled, tender Wagyu will keep the beef from drying out even when fried and result in a moist and tender texture. 


200g thinly slice beef (chuck Roll)
3 potatoes
1 onion
   1 egg, 1 cup flour, 2/3 teaspoon curry powder
Pinch of minced parsley
Salt, pepper, oil    

Recommended Cuts: 

Chuck Roll Fillet D Rump



Step 1   Cut beef into rectangles and season with salt and pepper.

Step 2   Cut potatoes into rectangles 3mm thick and 7-8mm wide. Thinly slice the onion.

Step 3   Mix the egg for coating with enough water to make 2/3 of a cup and divide into 2 parts. 

Step 4  Add a 1/2 cup of flour to each part of step 3 and mix. Into one of these mixtures, put half of the ingredients from both step 1 and step 2 as well as the minced parsley and mix.

Step 5  Heat frying oil to medium. Scoop the mixture from step 4 with a spoon, drop in the oil and spread out. Turn over and fry thoroughly. Mix a 1/2 cup of flour and curry powder into the other mixture from step 3 and fry the remaining ingredients in the same way.