cheltonian recipes Crispy Beef with Soy&Citrus Glaze


Serves: 4 Ingredients


For thedressing Zest and juice of 3 limes Zest and juice of 1 orange 2 tbsp palmsugar 2 tsp soy sauce 1 garlic clove, crushed 1cmpiece of ginger, peeled&grated For the crispybeef Vegetable or sunflower oil 2 eggs, beaten 4 tbsp cornflour ½ tsp salt 400gminute steak, sliced thinly into strips For the slaw 2 carrots, cut into long thin strips using a vegetable peeler ¼white cabbage, finely sliced ¼red cabbage, finely sliced 4 spring onions, finely sliced Handful of coriander, leaves picked Toplate 1 bag ofmixed salad leaves 4 tbsp cashews, toasted 2 candy beetroot (or red, if you can’t find candy beetroot), finely sliced 2 tbspwhite sesame seeds


Method


1.Tomake the dressing, put all the ingredients (apart fromthe lime and orange zest) in to a small saucepan. Simmer until thickened and syrupy, stir in the zest and set aside. 2.Heat 2-3 tsp of vegetable or sunflower oil in awok or deep pan. You can test if it’s hot enough by dropping a cube ofwhite bread in – the oil is readywhen the bread turns golden in just under aminute.


THECHELTONIAN JUNE 2018 31


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