Tender strips of meat coated in a flavorful gluten-free batter and seasoned to perfection...These finger steaks are a delight for both gluten-free eaters and meat lovers alike. Served with your choice of dipping sauces, they make a satisfying appetizer or main dish that will leave everyone wanting more.
2cupscashew milk, or your favorite milk (or more to thin)
1cupbrown rice flour
4teaspoonsground black pepper, divided
1tablespoongranulated garlic, plus 2 teaspoons, divided
1tablespoonThe ONE seasoning
1 1/4cupsgluten-free flour
1/2cuptapioca starch/flour
2teaspoonsbaking powder
1largeegg, beaten
1 1/2poundsbeef or venison roast, cut into 1/2-inch by 3-inch strips
Beef tallow or high-heat oil, for deep frying
Instructions
In a small bowl or glass measuring cup, combine the vinegar and milk. Set aside to sour for at least 15 minutes.
In a wide, shallow bowl or pie pan, combine the brown rice flour, 2 teaspoons of the black pepper, 2 teaspoons of the granulated garlic and all The ONE. Set aside.
In large bowl, whisk together the gluten-free flour, remaining black pepper, remaining garlic, tapioca starch, and baking powder. Add the egg and slowly pour in the water, whisking constantly until you have a smooth batter. Add water a teaspoon at a time, if necessary, to get to the consistency of thin pancake batter.
Fill a small Dutch oven or wok with tallow or oil to a depth of at least 2 inches. Heat over medium-high heat until it reads between 350°F to 375°F with candy or deep-fry thermometer.
Put the beef strips in the seasoned rice flour and toss to coat. Shake off any excess flour and dip the strips, one at a time in the batter. Let the batter drip off and then carefully place the strip in the hot tallow or oil. Repeat with each strip, cooking in batches if necessary to avoid crowding. Cook for 2 to 3 minutes; turn and cook another 2 to 3 minutes until the coating is crisp and golden.
If your wok has a rack for draining the cooked food, use that for draining the cooked finger steaks. Otherwise, line a platter or bowl with paper towels. Using a slotted spoon, place the cooked finger steaks on the rack or paper towels.
Serve with fry sauce, cocktail sauce, or your favorite sauce.