1 pound beef cube steak¾ cup all-purpose flour
½ cup cornstarch
2 teaspoons garlic salt
1 teaspoon seasoned salt
1 cup milk
1 package (5 ounces) Williams Spicy Wing Mix
Vegetable oil for deep frying
Ranch dressing, ketchup or cocktail sauce, for dipping, optional
Cut steak into strips about ½-inch wide. Combine flour, cornstarch, garlic salt and seasoned salt in zip-top bag. Add steak strips to seasoned flour, seal and shake to coat evenly. Remove steak strips from seasoned flour and arrange in single layer on plate; refrigerate 20 minutes so that flour coating sets.
Place milk in shallow dish. Pour Williams Spicy Wing Mix into a zip-top bag. Quickly dip steak strips into milk, turning to moisten evenly, then place in Wing Mix in zip-top bag. Moisten a second strip and add to Wing Mix in bag. Seal bag and shake to coat evenly. Remove steak strips and arrange in single layer on plate. Repeat with remaining steak strips. Refrigerate for 20 minutes to allow seasonings to set.
Fill deep fryer with vegetable oil according to manufacturer's directions; heat oil to 350 degrees (Or fill a Dutch oven with oil to a depth of about 2 inches, heat over medium-high heat until oil reaches 350 degrees; watch carefully so oil does not smoke.) Carefully add 2 or 3 steak strips to hot oil; fry 3 to 5 minutes or until done and golden. Use tongs to turn steak strips so they brown evenly. Remove and place on paper-towel lined plate to drain and cool slightly. Serve with dipping sauce, as desired.
Makes 4 servings.
**Note: For a crisper steak strip, substitute 2 eggs, lightly beaten for milk and use 2 packages Williams Spicy Wing Mix. Dip steak strips in eggs then coat in Williams Spicy Wing Mix and fry as directed.