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Beef Tempura with Red Capsicum Salsa

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Ingredients

500g eye fillet of beef
100g cornflour
100g plain flour
1 tsp wasabi paste
1 tsp ground ginger
1 tsp dried hot chilies
2 eggs
2 cups of ice cold soda water

Salsa
50g fire roasted peppers
4 spring onions
150-200ml natural yoghurt
1 long green chili
1 clove garlic
1 small Lebanese cucumber

Method

1. Finely slice spring onions, garlic, chili and cucumber then combine in a large bowl. Then pour over the yoghurt and stir through the red peppers.

2. Combine cornflour, ginger, chilies and flour in a large bowl, beat the eggs together with wasabi and soda water then swiftly whisk it all into the flour.

3. Slice your eye fillet into 2cm strips and simply dip into the tempura batter and deep fry at 180C for about 1-2 minutes or until crispy and serve immediately.

Beef Tempura with Red Capsicum Salsa