*  Exported from  MasterCook  *
 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
   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.
                    - - - - - - - - - - - - - - - - - -