Tempura Steak Lollipops Recipe
Tender steaks tips brushed with a Korean barbeque sauce offering a unique blend of umami and subtle heat.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak Lollipops
Korean Barbeque Sauce
Tempura Batter
For Frying
Method
Preparing the Steak Lollipops
- 1
Marinate the Steak
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and sesame seeds to create the marinade.
- 2
- 3
Marinate
Place the skewered steak tips in the marinade and let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Making the Tempura Batter
- 4
Mix Ingredients
In a large bowl, whisk together all-purpose flour, cornstarch, and baking powder. In another bowl, beat the egg and then mix it with cold water.
- 5
Combine
Gradually add the wet mixture to the dry ingredients while stirring gently until just combined. Do not overmix; a few lumps are okay.
Frying the Steak Lollipops
- 6
Heat the Oil
In a deep saucepan or fryer, heat vegetable oil to 350°F (175°C).
- 7
Batter the Steak
Dip each marinated steak lollipop in the tempura batter, ensuring it is fully coated.
- 8
Fry
Carefully place the battered steak lollipops in the hot oil, frying in batches if necessary. Fry for about 3-4 minutes or until golden brown.
- 9
Drain
Remove the fried lollipops with a slotted spoon and drain on paper towels.
- 10
Serve
Serve hot with the remaining Korean barbeque sauce for dipping.