Tasty Fried Flank Steak Is Always a Hit and It’s Perfect for Potlucks, Family, Company Dinners

“I received this recipe from an old family friend about 10 years ago. I usually make it for company dinners or potlucks and am always asked for the recipe,” Laureen Kado writes. “My husband brought it to his last potluck at work and his secretary liked it so much she held his computer diskettes hostage until he brought in the recipe.”

FRIED FLANK STEAK

2 pounds flank steak, tenderized once by butcher

1/2 cup brown sugar, packed

1/2 cup soy sauce

1 teaspoon garlic powder

1 teaspoon ground ginger

5 eggs, beaten

1 bunch green onion tops, chopped

Cornstarch

Oil

Cut steak into bite-size pieces. In large bowl, stir together brown sugar, soy sauce, garlic powder and ginger. Add flank steak and marinate 15 minutes. Combine eggs and green onions in medium bowl. Place cornstarch in separate bowl. Dip each piece of meat lightly into cornstarch. Dip into beaten eggs and green onions.

Heat 1/2 inch oil in medium size skillet. Fry meat in hot oil until golden brown, turning once. Drain on paper towels and serve. Makes 6 to 8 servings.

--LAUREEN KADO

Claremont

The Times pays $10 for readers’ recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.