Back when I was in college, I learned this dish from an old family friend from South America.I love the unexpected lemony punch in the crunchy scalliony batter with the tender beef inside. —LeBec Fin
3-4 pieces/8 ounces?
"steak roll",or other 1/8 " sliced beef ; each piece about 5" x 4".
large eggs, beaten lightly
1/2 cup lemon juice.
king arthur white whole wheat flour
spring onions, white and green, sliced thin
freshly ground coarse black pepper
canola oil for pan frying
In This Recipe
Thoroughly combine eggs through lemon. Whisk into flour , S and P, just til batter is smooth .Add scallions. Batter should be thick like pancake batter. After cutting off a 2 inch trial piece, dredge both sides of the beef pieces in the batter and marinade all the beef in the batter for a few hours, at room temperature.
Heat about 2" of oil to hot but not smoking. With tongs, remove a piece of beef from the batter ; it should be well coated; and fry a total of about 5 minutes til medium brown , turning over as needed. Remove to doubled paper towel- covered newspaper. Cut into the trial fried piece to make sure the beef and batter are cooked through.Adjusting temp as needed, finish frying the rest. Do not crowd the pan. Serve with lemon wedges.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.