Ingredients
Beef Flank
- × 100g Redefine Beef Flank, defrosted
- 2
- Salt & pepper
- flour
- 50g
- plant-based egg wash
- 100ml
- panko breadcrumbs
- 100g
Katsu Sauce
- onion, sliced
- 100g
- carrot, chopped
- 80g
- garlic, chopped
- 10g
- ginger, chopped
- 10g
- curry powder
- 10g
- flour
- 20g
- vegetable stock
- 400ml
- soya cream
- 100ml
- soy sauce
- 20g
- rice vinegar
- 10g
- oil
- 10g
Chips
- skin-on fries
- 500g
- smoked paprika
- 5g
- curry powder
- 5g
- Salt
Garnish
- spring onions, sliced
- 20g
- red chilli, sliced
- 10g
- lime, cut into wedges
- 1
Method
Make the Katsu Sauce
Heat the oil in a shallow pan and cook the onion, carrot, garlic and ginger until soft. Add the curry powder and flour and cook briefly.
Gradually add the stock, stirring, and simmer until thickened. Add the soya cream, soy sauce and vinegar, then blend until smooth. Check the seasoning.
Cook the Chips
Cook the fries according to the pack instructions until crispy. Toss with the smoked paprika, curry powder and salt, and keep hot.
Prepare & Cook the Flank
Season the flank with salt and pepper. Coat in flour, then the plant-based egg wash, then the panko.
Cook in a fryer at 170°C for 4–5 minutes, or in the oven at 180°C for 12–15 minutes (turning halfway), until golden, crisp and heated through.
Assemble
Slice the flank and serve alongside the chips. Spoon over the katsu sauce or serve it on the side. Finish with spring onions, chilli and a lime wedge.
Made with
Redefine Flank SteakView product →
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Vanessa