Yesterday I shared about how I do picahna. Today I thought I’d share what I did with some of the leftovers. Forgive me in advance though - I was so excited about this that I forgot to take pictures. ANYWAYS…
I made some sweet and sour steak! And boy did it taste good…
So, what did I do?
The Meat
First of all, I cut up the meat into smallish squarish chunks - enough for both my wife and I. I added a pinch of salt and set it aside to prepare the batter.
The Batter
Mix together:
- about 1 1/2 cups of GF flour blend
- an egg
- a 1/2 tsp of cayenne pepper, garlic powder, salt and pepper.
- about a tbsp of rice wine vinegar
- water until the batter is a bit running but still will cling to a spoon.
Stir well and plop the meat in and stir some more. Set it aside.
The Fry
In a pot add about 1 1/2 inches of veggie oil and (if you have it on hand) some beef tallow. Let it come to temperature over medium high heat.
Once it’s a full temp, add in the steak in batches. I’ll want to fry for 4-6 minutes until it crisps up. NOTE: If you are doing a GF flour blend like mine, it might not get very dark; regular flour will turn a lovely golden brown though when it’s done.
When one batch finishes, fish it out and put it on a paper towel on a plate to drain excess grease.
The Sauce
To a skillet add:
- 1/2 cup of rice wine vinegar
- 1 tbsp of liquid aminos (or soy sauce for those that can do gluten)
- 1/3 to 1/2 cup of ketchup
- 1/2 cup of sugar
- 1/4 cup of lemonade (or water or juice)
Turn it on medium to medium-low heat. Whisk and stir until everything is well blended. Let it come to temperature and taste for any seasoning adjustments. When it’s hot and tasty, make a corn starch slurry (add a couple teaspoons of corn starch to a small bowl with a teaspoon of water and mix until it’s just liquid, adding more water if necessary) and add it to the skillet. Continue stirring well.
When the sauce thickens, throw in the fried steak, turn off the heat and let it get nice and coated.
Serve over rice and it’s chef’s kiss 👌
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