Beef Strips with Orange Dijon Dipping Sauce
Like chicken strips, but beef strips instead. The orange dijon dipping sauce takes them to another level. You'll wonder where these have been all your life!
Ingredients
Beef Strips
- 1 lb boneless bottom round steaks cut crosswise into 1-inch strips
- Salt and pepper to taste
- 1 cup all purpose flour
- 3 large eggs beaten
- 2 cups Panko breadcrumbs
- Vegetable oil for frying
Orange Dijon Dipping Sauce
- 1/2 cup orange marmalade
- 2 Tbsp. soy sauce
- 1 Tbsp. Dijon mustard
- 1 clove garlic minced
- 1 tsp. fresh ginger minced
Instructions
Beef Strips
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Heat 1/2-inch of vegetable oil in a large skillet over medium-high heat. (Grandma Paula gives a fantastic tip here: the oil is the right temperature when a panko crumb sizzles in the oil and doesn't burn too quickly.)
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Sprinkle the beef strips with salt and pepper.
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Place the flour, eggs, and panko breadcrumbs in separate, shallow bowls. Dredge the beef strips in the flour. Next, dip in the egg, shaking off the excess. Then dip them in the panko.
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Place each beef strip into the oil and let it cook for about a minute on each side. Transfer to a plate lined with a paper towel and sprinkle with salt. Repeat until all the strips are cooked.
Dipping Sauce
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Whisk the sauce ingredients together in a small saucepan and bring to a boil. Let boil for 1 minute and then turn off the heat. Serve with the beef strips.