Nuts Tempura Steak

材料 (4 人前)

Beef loin steak 150g
(4 pieces)
Lettuce 1/3 [Salad A]
Red-leaf lettuce 1/2 [Salad A]
Butterhead lettuce 1 [Salad A]
Watercress 5-7 [Salad A]
Radish 5 [Salad A]
Italian parsley 1/3 pack [Salad A]
Chervil 1/3 pack [Salad A]
Wheat flour 150g [Glaze A]
White wine 150cc [Glaze A]
Egg 1 [Glaze A]
Salt Small amount [Glaze A]
Almond crush Appropriate amount [Glaze B]
Peanut crush Appropriate amount [Glaze B]
Ginger 50g [Sauce A]
Garlic 2 [Sauce A]
Onion 1/2 [Sauce A]
Small spring onion 10 [Sauce A]
White spring onion 1/2 [Sauce A]
Red and yellow bell pepper 1/2 of each [Sauce A]
Szechuan pickles Appropriate amount [Sauce A]
Broad bean chili paste Appropriate amount [Sauce B]
Soy sauce paste 80cc [Sauce B]
Balsamic vinegar 100cc [Sauce B]
Olive oil 120cc [Sauce B]


  1. Cut the vegetables of [Salad A] to an appropriate size.
  2. Finely chop all the ingredients of [Sauce A] and mix together with [Sauce B].
  3. Mix together [Glaze A] and add [Glaze B].
  4. Sprinkle salt and pepper over the beef sirloin and then lightly cook both sides in a frying pan.
  5. Thinly coat the garnish of (3) to (4). Deep-fry for 10-20 seconds in oil at 180-190 degrees and then leave for a while.
  6. Serve (1) on a plate. Cut up the meat of (5). Finally, pour over the sauce to finish.

★ Notes★
● Lightly coat the glaze and add plenty of the nuts to cook with a nice aroma.
● Deep-fry quickly in oil at a high temperature to give the center of the meat a medium-rare finish. (Heat with the remaining heat.)

☆ Outline☆
● This is a dish which is delicious either hot or cool, so it is OK for parties and the home.
● It is possible to make large amounts of this dish easily.
● Crush the broad bean chili paste by hand until it has lost its shape.

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