1 lb Round steak
2 tb Water
1 ts Salt
1/3 c Cooking oil
1 Egg
1 c Dry bread crumbs
1/4 ts Ginger
Dash of pepper ———————— SWEET & HOT SAUCE 1/3 c Catsup
2 1/2 tb Vinegar
1/4 ts Dry mustard
2 1/2 tb Sugar
2 1/2 tb Soy sauce
1/4 ts Hot pepper sauce
Recipe Source: Cristel Morton, London, Ontario, Canada. 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 *SEE NOTE BELOW* Chill in refrigerator at least 15 minutes *SEE NOTE BELOW* 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 – 40 sec per side (top & 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 & 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 & 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.