Fried Steak Fingers

By Addie

“These steak strips are battered and fried to golden perfection. Dip them into a brown sugar-butter sauce and discover just how good they can be! Feel like treating the football crowd this weekend? Make a double batch of the steak fingers as an appetizer, and serve with a spicy chili sauce-mayo dip."

Ingredients

• 2 tablespoon (1/4 stick) butter
• 3/4 cup beef broth
• 1/4 cup firmly packed light brown sugar
• 3 tablespoons whiskey or apple cider
• 1 teaspoon coarse ground black pepper, divided
• 2 teaspoons cornstarch
• 1 pound boneless round steak, 1 inch thick, trimmed
• 1 cup all-purpose flour
• 11/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup vegetable oil

Preparation

Step 1

Melt the butter in a small saucepan over medium-low heat. Add the broth, brown sugar, whiskey, cornstarch and 1/2 tsp. pepper. Increase heat to medium. Bring to a boil, stirring frequently, for 5 minutes. Reduce heat to low. Simmer for 5 minutes longer. Remove from heat. Keep warm.


Cut the steak into sixteen 1-inch-wide strips. Pound each steak strip to a 1/2-inch thickness using a meat mallet.


Combine the flour, salt and the remaining pepper in a shallow dish. Whisk the eggs in a shallow bowl. Coat the steak strips in the flour mixture. Dip the steak strips into the eggs and coat again with the flour mixture.


Heat the oil in a deep 12-inch skillet over medium heat. Add the coated steak strips. Cook until golden brown and medium doneness, 2–4 minutes on each side. Transfer the steak strips to a serving platter. Serve immediately with the sauce.