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1
Trim fat from steak.
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2
Cut steak into 3/4 inch wide strips.
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3
Beat the egg in a bowl with water until well mixed.
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4
In a separate bowl, mix bread crumbs, salt, ginger and pepper.
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5
Dip strips in egg mixture, then roll through crumb mixture.
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6
Arrange strips on a baking sheet.
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7
Chill in refrigerator at least 15 minutes.
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8
Depending on the size of the steak and the thickness of the cut, more egg and crumb mixture may be necessary.
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9
Heat oil in a large fry pan until hot.
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10
Oil should be about 1/4 inch deep in the pan.
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11
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.
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12
Do not overcook.
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13
Remove strips and drain on paper towel.
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14
Keep the strips warm.
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15
(Placing paper towel on a cookie sheet and placing in a 200F oven seems to work well.)
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16
SWEET and HOT SAUCE: Combine all ingredients for the sauce in a saucepan (or measuring cup) and stir together well.
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17
Heat on stove top, or in microwave until bubbly hot.
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18
Serve beef strips with hot sauce and french fries.
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19
NOTE: The steak can be cut and frozen so that the preparation time is greatly reduced.
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20
After the steak is cut, roll in flour and arrange so that the strips can be laid out to thaw in a single layer.
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21
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.
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22
The chilling process is to firm up the egg and crumb mixture so that they don't fall off the meat during the frying.
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23
If the meat is already sufficiently cold (from defrosting), the chilling in the refrigerator is not necessary.
