Good recipe and great presentation! I did make several changes to the procedure, though. I bought the top sirloin already thinly sliced and stacked it and cut it into strips. Then I layered all the strips out onto wax paper and put another piece on top. Then I pounded all the pieces with a mallet. After reading other reviews that said the meat is not crispy, I asked the butcher, who said to dip the meat in seasoned flour, then egg, and then back in the flour again. Now let it dry about 10 min before frying. A little time consuming, but it turns out flavorful and crispy, just like a good restaurant! I'd rate it a 5 star with these changes. And I'll definitely make it again!!
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Good recipe and great presentation! I did make several changes to the procedure, though. I...