As I mentioned flank steak is usually the cut of meat used for this dish. But it’s a tougher cut of meat, and has never been my favorite, so I used sirloin steaks for my version. You could also use strip steak for this dish.
The steaks were about 1½ inches thick. I cut them into ¼ inch slices.
Then I laid the slices flat, covered them with plastic wrap and used a meat pounder to flatten them.
Then I laid the slices flat, covered them with plastic wrap and used a meat pounder to flatten them
Next, I put the meat in a resealable plastic bag and added cornstarch (this helps the meat crisp up nicely and will thicken the sauce).
I massaged the steak and cornstarch together to make sure each piece was fully coated. Then I let them sit for 15 minutes while I prepped my other ingredients.
Next, I added canola oil to a large frying pan and allowed the pan to heat up over medium-high heat.
Then I added the steak to the pan in a single layer and cooked for 30 seconds on each side (1 minute total).
BREAD PUDDING RECIPE: EASY OLD FASHIONED RECIPE
MELT IN YOUR MOUTH CHICKEN
I’ve never seen my guests enjoy a dish as much as they do this one when I serve it at dinner parties
Pasta with Neapolitan sauce, mozzarella cheese and basil
My Husband Dumped Me and Married My Sister for an Inheritance, Then Begged Me to Take Him Back — Story of the Day
Good to know! Thanks ma!
My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
Instant Pot Creamy Beef Taco Soup
THE BEST APPLE BREAD