Sesame beef with crispy vinegared potato shreds
Amazing Asian flavours
Serves
4 - 6
Prep Time
3 hrs
Cook Time
30 mins
This dish is an epic textural flavour bomb. The potatoes are soaked to remove starch, dried, then wok-fried until crisp-tender. If you have one on hand, use a mandoline for even cuts, or sharpen your knife skills with practice.
The beef fillet is lean and easy to cook - never go past medium to keep it juicy and tender. Serve with steamed rice, a quick wombok stir-fry, or a green salad for a fancy, delicious feast. Trust us!
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ShareIngredients
500g Quality Mark beef eye fillet
trimmed2 tsp salt
90g (½) white rice flour
155g (1 cup) sesame seeds
2 eggs
beaten well500ml (2 cups) vegetable oil
to serve crispy chilli oil
2 tsp salt
500g potatoes
waxy, or all-purpose, potatoes such as desired, peeled2½ Tbsp white wine vinegar
1 Tbsp soy sauce
2 tsp sugar
2 tsp sichuan pepper
oil60ml (¼ cup) vegetable oil
6 small dried red chillies
2 garlic cloves
finely chopped2 spring onions
white part only, trimmed and cut into thin long shreds
Method
Line a large tray with baking paper. Cut the beef across the grain into 1cm-thick slices, then season with the salt.
Put the rice flour and sesame seeds on separate plates, and put the egg into a bowl. Working with one slice at a time, dip the beef into the flour, shaking off excess, then dip into the beaten egg, allowing excess to drain off.
Finally, dip into the sesame seeds, pressing to coat all over. Repeat with the remaining beef slices, placing them on the lined tray in a single layer as you go.
Cover the tray with plastic wrap then refrigerate for 3 hours or overnight to firm up the coating.
Combine 1 litre (4 cups) cold water and the salt in a large bowl and stir to dissolve the salt.
Using a large, sharp knife, cut the potatoes into even slices about 2mm thick.
Working in batches, stack the slices on top of each other, then cut the potato into 2mm wide matchsticks, placing them in the salted water as you go.
Stand the potatoes for 15 minutes to get rid of some of the starch then transfer them to a colander and rinse well.
Shake the excess water from the potato, then place them on a clean kitchen towel and roll the towel up loosely, gently squeezing to get rid of as much excess liquid as you can.
Combine the vinegar. soy sauce, sugar and Sichuan pepper oil in a large bowl and stir to combine well. Set aside.
Heat the vegetable oil in a wok over medium heat, then add the chillies and garlic and stir fry for 30 seconds.
Add the potatoes and stir fry for about 3 minutes or until the potatoes no longer look raw but are still crunchy (potatoes will change colour slightly).
Remove to the bowl with vinegar mixture and green onions and toss to coat well. Transfer to a serving platter and serve at room temperature.
To cook the beef, heat the oil in a large frying pan over medium-high heat until just beginning to smoke.
Add enough beef to fill the pan in a single layer, then cook for 2 minutes or until golden on the base.
Turn and fry for another minute or until browned and just cooked through.
Remove, drain on paper towel, then cover loosely to keep warm while the remaining beef cooks.
Serve with chilli oil for dipping and the potato shreds.
Nutrition Information per Serving (288g)
This nutrition analysis is based on 6 serves and doesn't include the chilli oil to serve.
