Main content

Beef Tempura with Red Capsicum Salsa


  • Salsa


  • 1.

    Finely slice spring onions, garlic, chili and cucumber then combine in a large bowl. Then pour over the yoghurt and stir through the red peppers.

  • 2.

    Combine cornflour, ginger, chilies and flour in a large bowl, beat the eggs together with wasabi and soda water then swiftly whisk it all into the flour.

  • 3.

    Slice your eye fillet into 2cm strips and simply dip into the tempura batter and deep fry at 180C for about 1-2 minutes or until crispy and serve immediately.


For more information and recipes from this series, click on the following link

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef Tempura with Red Capsicum Salsa.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine