Crispy and Delicious Beef Tempura Recipe

Ingredients

1 pound of beef, thinly sliced
1 cup of tempura batter mix
1 cup of ice water
1 egg
2 cups of vegetable oil for frying
1/2 cup of soy sauce
2 tablespoons of mirin (Japanese sweet wine)
2 tablespoons of sugar
2 tablespoons of grated ginger
1 clove of garlic, minced

Steps and instructions

Place the thinly sliced beef in the freezer for about 20 minutes to make it easier to handle.
In a bowl, mix the tempura batter mix with the ice water and egg until smooth.
Heat the vegetable oil in a deep fryer or large saucepan to 375 degrees Fahrenheit (190 degrees Celsius).
Dip the beef slices into the tempura batter, letting any excess batter drip off.
Fry the beef slices in the hot oil until golden brown, about 2-3 minutes. Do not overcrowd the pan; fry in batches if necessary.
Use a slotted spoon to remove the fried beef from the oil and drain on a plate lined with paper towels.
In a small saucepan, combine the soy sauce, mirin, sugar, grated ginger, and minced garlic. Simmer over medium heat until the sugar is fully dissolved.
Serve the beef tempura with the soy-ginger dipping sauce on the side.

Tools for making

Cutting board - Used to prepare and slice the beef.
Knife - Needed to thinly slice the beef.
Bowl - Used to mix the tempura batter.
Deep fryer or large saucepan - Used to heat the vegetable oil for frying the beef.
Slotted spoon - Essential for removing the fried beef from the oil.
Plate - Used to drain the fried beef slices.
Paper towels - Lined on the plate to absorb excess oil from the fried beef.
Small saucepan - Used to prepare the soy-ginger dipping sauce.

Recipe variations

Try using chicken or shrimp instead of beef for a different protein option.
Experiment with different types of flour for the tempura batter, such as rice flour or cornstarch, for a gluten-free version.
Add spices or seasonings to the tempura batter, like paprika, chili powder, or garlic powder, to enhance the flavor.
For a lighter crust, use panko breadcrumbs instead of tempura batter.
Include some vegetables in the tempura, such as sliced onions, bell peppers, or zucchini.
For a vegetarian or vegan version, substitute the beef with tofu or tempeh.
Serve the beef tempura with a different dipping sauce, such as teriyaki sauce, sweet chili sauce, or ponzu sauce.
Add a touch of sesame oil to the soy-ginger dipping sauce for a nutty flavor.
Garnish the beef tempura with sesame seeds or chopped green onions for added visual appeal.
For a spicy kick, drizzle some sriracha or hot sauce over the beef tempura before serving.

Recipe overview

This delicious Beef Tempura recipe transforms ordinary beef into a mouthwatering Japanese delicacy. Thinly sliced beef is first dipped in a light tempura batter then deep fried until golden brown. Served with a homemade soy-ginger dipping sauce, each bite is an explosion of flavor. The dish is perfect as an appetizer or part of a main course. Despite its impressive presentation, this recipe is surprisingly easy to prepare and can be done in under an hour. This Beef Tempura is sure to impress at your next dinner party or family meal. Enjoy a taste of Japan in the comfort of your own kitchen!

Common questions

Can I use a different type of meat instead of beef for this recipe? Yes, you can use other types of meat such as chicken or pork instead of beef for this tempura recipe.
What can I substitute for tempura batter mix? If you don't have tempura batter mix, you can make a homemade batter by combining 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and a pinch of salt. Gradually add ice water until you achieve a smooth consistency.
Can I use a different type of oil for frying? Yes, you can use other types of oil suitable for frying, such as canola oil or peanut oil.
Is it necessary to freeze the beef before slicing? Freezing the beef for a short period of time helps in slicing it thinly and makes it easier to handle. However, if you have already thinly sliced beef, you can skip this step.
Can I make the soy-ginger dipping sauce in advance? Yes, you can make the soy-ginger dipping sauce ahead of time and store it in the refrigerator. Just reheat it gently before serving.

Serving dishes and utensils

Deep fryer or large saucepan - Needed to fry the beef slices.
Slotted spoon - Used to remove the fried beef from the oil.
Small saucepan - Used to simmer the soy-ginger dipping sauce.
Plate - Used to drain the fried beef slices.
Paper towels - Placed on the plate to absorb excess oil from the fried beef.

Origin stories

Tempura, a dish typically associated with Japan, did not actually originate there. Its roots can be traced back to 16th-century Portugal during the Christian season of Lent. During this time, Christians abstained from meat and turned to fish instead. To mix up their diet, they started to batter and fry their fish, a cooking method they called 'peixinhos da horta.' When Portuguese missionaries and traders arrived in Nagasaki, Japan, this cooking method was adopted, refined, and eventually evolved into what we know today as tempura. Despite its origins, tempura has become one of the most well-known dishes in Japanese cuisine. It's quite the journey from Portugal to Japan, but one bite of the crispy, light, and flavorful beef tempura will make you glad that this culinary exchange happened.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.