Ingredients
For the teriyaki beef
1 tsp Dijon mustard
2 tbsp soy sauce
2 tsp honey
1 tsp sesame seeds
pinch soft brown sugar
salt and freshly ground black pepper
100g/3½oz fillet steak, cut into strips
1 lime, zest and juice only
pinch dried chilli flakes
1 tbsp olive oil
For the crisp beans
200g/7oz self raising flour
salt and freshly ground black pepper
150ml/5½fl oz cold sparkling water
300ml/½ pint vegetable oil
85g/3oz green beans, topped and tailed
Method
1. For the teriyaki beef, place all the beef ingredients into a large non-reactive bowl. Stir well, cover with cling film and leave to marinate for at least ten
minutes, or for a few hours in the fridge if time permits.
2. Meanwhile, soak two or three wooden skewers in cold water for ten minutes.
3. Thread the marinated beef strips onto the wooden skewers. Heat a griddle pan until hot, add the beef skewers and cook for 1-2 minutes on both sides.
4. For the crisp beans, place the flour, salt and freshly ground black pepper into a large bowl. Gradually add the sparkling water and whisk together to form
a thick, smooth batter.
5. Pour the vegetable oil into a large heavy-based saucepan and heat until a small cube of bread turns golden in 30 seconds. (CAUTION: hot oil can be
dangerous. Do not leave hot oil unattended.)
6. Dip the green beans into the batter and carefully lower the beans into the hot oil. Fry for 3-4 minutes or until the beans are crisp and golden-brown.
Remove with a slotted spoon and drain on kitchen paper.
7. To serve, place the crisp beans onto a serving plate and top with the teriyaki beef skewers.
