Serves: 4
Total Calories: 255

4-5 ounces frying beef steaks
2 tablespoons olive oil
1 tablespoon salt
1 large potato sliced very finely
1 ounce butter melted
salt and pepper
3/4 ounce Parmesan cheese finely grated
17 ounces vegetable oil for frying
3/4 ounce cabbage sliced thinly
1/2 inch, fresh ginger, crushed
1 clove garlic, crushed
8 spring onions, chipped into Batons
4 carrots, chopped into batons and blanched
3/4 ounce dried rosemary
balsamic vinegar

1. Preheat oven 200C/400F/Gas 6.
2. Place the steaks in freezer bags, add the olive oil and sea salt. Seal the bags, then tenderize the steaks by flattening with a rolling pin. Set aside.
3. To prepare potato galettes, mix the butter, seasoning and parmesan in a bowl. Dip the potato slices into the mixture, making sure they are covered well. Lay 4-6 slices of potato in a circle on a baking sheet, overlapping them so that they will stick together. Bake until crisp and brown.
4. Heat the vegetable oil in deep fryer until bubbling, add the cabbage and cook until crisp. Drain and place on kitchen towel.
5. In a large wok, heat a little left-over vegetable oil before adding the ginger, garlic and spring onion. Stir-fry for a minute before adding the carrots. Continue to stir-fry for 2-3 minutes.
6. Remove the steaks from the bag, rub in the rosemary and then sear in a hot griddle pan for 2 minutes each side.
7. To serve, place a portion of carrot stir-fry in the center of each plate and layer on the steak then the potato galette. Top with the deep-fried cabbage and drizzle with balsamic vinegar.

Nutritional Facts:

Serves: 4
Total Calories: 255
Calories from Fat: 115

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