Japanese · Dinner
Fried Beef Skewers
Bite-sized beef sirloin skewers coated in panko, deep-fried until crisp, and finished with a soy-mirin glaze, sesame seeds and scallion. Rooted in Japanese katsu technique, the beef stays tender inside a golden crust, served alongside shredded cabbage and a citrusy ponzu dipping sauce for cutting through the richness.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
34.8gFat
28.1gCarbs
7.9gSugar
2.6gFiber
1140mgSodium
296mgChol
8.9gSat Fat
680mgPotassium
95mgCalcium
4.2mgIron
2.9mcgVitamin B12
18mgVitamin C
protein-rich
rich-umami
thirty-min-meals
Instructions
1
Prep
Cut beef sirloin into 1-inch cubes, thread onto skewers with 3-4 pieces each, and pat dry with paper towel.
2
Dredge
Coat each skewer in flour, dip in beaten egg, then press into panko breadcrumbs until fully coated on all sides.
3
Fry
Heat vegetable oil in a deep skillet to 350°F (175°C) and fry skewers 3-4 minutes, turning once, until golden and beef is medium-cooked.
4
Rest
Set fried skewers on a wire rack for 10 minutes so crust stays crisp and excess oil drains off.
5
Plate
Combine soy sauce, mirin, sesame oil and sugar in a saucepan, simmer 2 minutes until thickened, drizzle over skewers with sesame seeds and scallion, serve with dressed cabbage tossed in rice vinegar and lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 4 tbsp4 tbsp all-purpose flour
- 22 eggs
- 2/3 cup60g panko breadcrumbs
- 1 cup240ml vegetable oil, for frying
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar-white
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 cup140g cabbage
- 2 tsp2 tsp lime juice
- 88 bamboo skewers
