Air Fryer Beef Katsu

1 pack Harvey Beef Porterhouse Pepper Steak (approx 450g) 1 cup plain flour 2 cups panko breadcrumbs 2 eggs, lightly beaten Olive oil spray Tonkatsu Sauce 3 Tbsp extra virgin olive oil 1 Tbsp fresh ginger, finely grated 2 garlic cloves, minced 3 tsp curry powder 3 Tbsp plain flour 1 cup chicken stock 1 Tbsp soy sauce 1 tsp honey Quick Pickled Carrot Salad 1 tsp caster sugar 1 Tbsp boiling water ¼ cup white wine vinegar 2 large carrots, shaved into strips with a peeler ½ red onion, thinly sliced 1 cup coriander, leaves picked To Serve Cooked ramen noodles or similar Lebanese Cucumber, quartered lengthways

Pre-heat air fryer to 200°C for 5 minutes 1. Slice steak to make 4 equal sized portions. 2. Place flour, egg and panko breadcrumbs into three separate shallow bowls 3. Coat one piece of steak in flour, then dip into the egg and turn to coat. Finally dip into the breadcrumbs, pressing firmly to coat on both sides. Set aside. 4. Repeat with remaining steaks. 5. Lightly spray the crumbed steaks with olive oil spray or brush on a drizzle of olive oil. Transfer two portions of steak to the basket of the air fryer. 6. Air fry for 5 minutes. Flip steak and bake for a further 3 minutes or until the steak is cooked to your liking and the crumb is crisp and golden. 7. Set aside to rest for 5 minutes. 8. Repeat with remaining steaks. Tonkatsu sauce 1. Heat olive oil in a small saucepan over medium heat. Add ginger, garlic, curry powder and cook until fragrant (3 minutes) 2. Add plain flour, and stir to make a paste. 3. Gradually add chicken stock, constantly stirring to form a thickened sauce. 4. Finish by stirring in soy sauce and honey. Set aside. Quick Pickled Carrot Salad 1. In a shallow bowl, stir together caster sugar, boiling water and vinegar until sugar has dissolved. 2. Add carrots and red onions. Toss through vinegar dressing and set aside for 10 minutes to pickle. Add coriander just before serving. Serve crumbed steak drizzled with tonkatsu sauce, noodles and pickled carrot salad. Cooks Notes Spraying the crumbed steak with oil helps crisp the crumb mixture without too much fat and oil. Tonkatsu sauce will keep refrigerated for 10 days and is great with chicken, pork and eggplant.

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