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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is another recipe from my old church cookbook. I like this because of the flavors of ginger, garlic and soy sauce and because (to me) it's good hot or even room temperature. Ingredients:
1 (1 1/2 lb) flank steaks |
1/3 cup soy sauce |
1/3 cup sugar |
1 egg, beaten |
1 clove garlic, minced |
1/4 teaspoon freshly grated ginger |
3/4 cup panko breadcrumbs (japanese bread crumbs) |
3/4 cup flour |
1 -2 tablespoon sesame seeds |
oil (for frying) |
Directions:
1. Slice flank steak diagonally across the grain 1/4 inch thick; every other slice should not be cut quite through.
2. Open up each double piece and lay flat, butterfly fashion.
3. Combine soy sauce, egg, sugar, garlic and ginger in bowl.
4. Marinate meat 10 minutes.
5. Combine panko, flour and sesame seeds in a separate bowl.
6. Coat meat with dry mixture.
7. Drop into hot oil and fry until lightly browned.
8. NOTE: Partially freeze the flank steak for easier slicing.
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