Thinly sliced fried beef.
3 lb. beef steaks sliced very thin (1/8″ thick)
2 TB lemon juice
3 cloves garlic minced
1 tsp. chili powder
3 eggs, beaten
Salt, to taste
Ground black pepper, to taste
Oil, for frying
In a bowl whisk together the lemon juice, garlic and chili powder. Marinate the beef for at least 2 hours in the mixture, in the refrigerator.
Heat the oil over medium heat. Add a drop of egg to the oil, if it bubbles and floats, the oil is ready. If it sinks, the oil is not hot enough.
Add salt and pepper to the flour and place in a shallow pie pan or a large bowl. Set up an “assembly line” with the beef, then the eggs, then the flour then the oil.
Using a fork, pick up a piece of the beef and dip it in the eggs. Then place the piece of beef in the flour and shake the plate to coat the bottom. Turn the beef over and place back in the flour and shake the plate to coat the other side.
Place in the hot oil and prepare another piece of meat. When you add the new piece of meat in, turn the previous one. After that, when you add a new piece, remove the one that has been cooked on both sides and drain on paper towels or a brown paper bag.
Can be served on bolillos (buns).
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