Welsh Beef Katsu


  • Celtic Pride Welsh Beef sirloin steaks
  • 75g seasoned plain flour
  • 1 large egg, beaten
  • 75g panko breadcrumbs (or make your own breadcrumbs)
  • 25g golden breadcrumbs
  • Oil for shallow frying

For the sauce:

  • 1 tsp vegetable oil
  • 1 onion, finely chopped
  • 2.5cm piece fresh root ginger, grated
  • 2 garlic cloves, crushed
  • 1 tbsp medium curry powder
  • 2 tbsp plain flour
  • 250ml chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp honey


  1. Make the sauce by heating the oil in a pan and fry the onion for a few minutes to soften and start to colour, add the garlic and ginger and cook for few minutes.
  2. Add the curry powder and flour and stir for a minute – slowly add the stock stirring all the time to avoid any lumps.
  3. Add the honey and soy sauce, boil and then simmer for approximately 10 minutes. You may need to add more water if it is a bit thick. If you want a smooth sauce place in a blender.
  4. Take the steaks out of the fridge 20 minutes prior to cooking.
  5. Put the flour, egg and breadcrumbs in 3 different shallow bowls or plates.
  6. Dip the steaks in the flour, then the egg and then in the breadcrumbs ensuring they’re all coated.
  7. To cook, gently heat the oil in a frying pan and cook the steaks over a low-medium heat until cooked – approximately 4-5 minutes each side. Rest for 5 minutes before slicing.
  8. Serve with sticky rice and the delicious katsu curry sauce and a nice crisp salad or slaw.