Cristel's Beef Strips With Sweet & Hot Sauce

* Exported from MasterCook *

CRISTEL'S BEEF STRIPS WITH SWEET & HOT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Round steak
2 tb Water
1 t 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.



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