Prep 20 mins
Cook 20 mins
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.
- 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)
- Slice flank steak diagonally across the grain 1/4 inch thick; every other slice should not be cut quite through.
- Open up each double piece and lay flat, butterfly fashion.
- Combine soy sauce, egg, sugar, garlic and ginger in bowl.
- Marinate meat 10 minutes.
- Combine panko, flour and sesame seeds in a separate bowl.
- Coat meat with dry mixture.
- Drop into hot oil and fry until lightly browned.
- NOTE: Partially freeze the flank steak for easier slicing.