1. Rub the steaks with the pepper and place them under a hot grill for 4 to 5 minutes on each side. Leave to rest for 10 minutes before slicing into thin strips. Mix together the wasabi paste, sake, sugar and finely sliced pink ginger or fresh root ginger and spoon over the beef strips. 2. Make the tempura vegetables, mix together the water and egg and chill. Cut all of the vegetables into strips, 8cm long and 3 mm wide. Put the courgette, aubergine and carrot in a colander and sprinkle with salt. Leave for 30 minutes and then rinse thoroughly under cold water, add the spring onions. Preheat a pan of vegetable oil, quickly mix together all of the batter ingredients, ignoring any lumps. Using your hands, dip the vegetables into the batter and make sure the batter and vegetables are combined to form one gluey mass. 3. Scoop a large tablespoonful of mixture into the preheated oil and cook, turning halfway, for approximately 3 minutes or until golden brown. Drain on kitchen paper. 4. To serve, place a tempura vegetable jumble on 4 serving plates, top with the marinated wasabi beef and serve with soy sauce. NOTES : Chef:Amanda Grant
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 63 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 52.9mg||16 %|
|Sodium 36.7mg||1 %|
|Potassium 508.2mg||13 %|
|Total Carbohydrate 56.4g||17 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 48.2g|
|Protein 7.8g||11 %|
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Calories per serving: 325
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