Packed full of punchy, bold flavours like sesame and ginger, and accompanied by bright, crunchy carrots and purple cabbage, this is one epic brunch masterpiece we’re certain you’ll be making more than once. Many elements in this recipe can be made the day before your brunch, meaning you’ll have even more time to enjoy good food and great friends.
Make batter: In a medium bowl, combine milk, oil, egg, ﬂour, baking powder and salt. Mix well, cover and refrigerate overnight (or up to 24 hours)
Make beef: Wrap beef tenderloin tightly in plastic wrap, and freeze for one to two hours, until ﬁrm but not frozen all the way through. Remove plastic wrap and cut beef into very thin slices.
Make marinade: In a medium bowl, combine soy sauce, mirin, sesame oil, lime juice, sugar, sesame seeds, green onion and minced garlic. Stir well and reserve 1/3 cup for the sauce.
Tips: Letting the batter sit overnight (or up to 24 hours) results in lighter, ﬂufﬁer wafﬂes.
Sirloin, tenderloin or skirt steak are all great choices for this dish.
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