Cristels Beef Strips with Sweet and Hot Sauce - beef

Method

• Trim fat from steak.
• Cut steak into 3/4 inch wide strips.
• Beat the egg in a bowl with water until well mixed.
• In a separate bowl, mix bread crumbs, salt, ginger and pepper.
• Dip strips in egg mixture, then roll through crumb mixture.
• Arrange strips on a baking sheet.
• Chill in refrigerator at least 15 minutes.
• Depending on the size of the steak and the thickness of the cut, more egg and crumb mixture may be necessary.
• Heat oil in a large fry pan until hot.
• Oil should be about 1/4 inch deep in the pan.
• Remove strips from refrigerator and fry in oil a few at a time for about 30 to 40 seconds per side (top and bottom) turning once.
• Do not overcook.
• Remove strips and drain on paper towel.
• Keep the strips warm.
• (Placing paper towel on a cookie sheet and placing in a 200F oven seems to work well.)
• SWEET and HOT SAUCE: Combine all ingredients for the sauce in a saucepan (or measuring cup) and stir together well.
• Heat on stove top, or in microwave until bubbly hot.
• Serve beef strips with hot sauce and french fries.
• NOTE: The steak can be cut and frozen so that the preparation time is greatly reduced.
• After the steak is cut, roll in flour and arrange so that the strips can be laid out to thaw in a single layer.
• If the strips are still chilled when it's time to cook them, just dip into the egg, roll in crumbs and place directly into the hot oil.
• The chilling process is to firm up the egg and crumb mixture so that they don't fall off the meat during the frying.
• If the meat is already sufficiently cold (from defrosting), the chilling in the refrigerator is not necessary.