Beef Katsu
Servings: 2 servings
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Ingredients
- 2 beef sirloin steak
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup flour
- 1 egg
- 2/3 cup Panko bread crumbs
- deep-frying oil
Demi-Glace Sauce
- 1 Tbsp butter
- 1 Tbsp flour
- 2 Tbsp red wine
- 1 Tbsp tomato paste
- 1 1/4 cup beef broth
- 1/2 Tbsp sugar
- 1/2 Tbsp Worcestershire sauce
- 1 tsp Soy Sauce
- 1/4 tsp salt
Instructions
- Make Demi-Glace Sauce. Melt butter in a frying pan at medium heat, add flour, and cook for a few minutes until becoming light brown. Add red wine and tomato paste and mix. Whisk in beef broth and the rest of the seasonings. Stir constantly and cook until thickened. Cover and keep warm. (If the sauce gets too thick, add some broth and cook just before serving.)
- Pound the meat with a meat tenderizer. Sprinkle salt and pepper on both sides of the meat.
- Coat the meat with flour, dip in beaten egg, and then cover with bread crumbs.
- Heat deep frying oil to 350 F, and deep fry the crumb-covered meat. You can check the temperature by dropping a bread crumb in the oil. If it comes up to the oil surface right after it's dropped, the oil is ready. Fry until the color turns golden brown and the meat floats in the oil, about 5-8 minutes, turning once or twice.
- Set the meat on a cooling rack for a minute. Cut into 5-6 pieces. Drizzle Demi-Glace Sauce over Katsu.