2 Tbsp Cane Syrup, Agave nectar, or sugar to taste
3-6 dashes hot sauce
Whisk flour, salt, and pepper together in a medium bowl.
Remove steak from airtight packaging, and use paper towels to dry it off.
Slice steak into medium slivers and toss with yellow mustard to coat.
Heat a 1-inch solid layer oil in a cast-iron skillet or dutch oven over medium-high heat. (See tips for heat control).
Roll each mustard-covered steak sliver in the flour mixture to coat well and carefully lower into the hot oil.
Fry on the first side until the coating is golden brown (3-5 minutes). Flip pieces and continue frying on the second side until all pieces are very crispy and dark brown.
While slivers fry, stir together all ingredients for the sauce. Adjust proportions to taste.
Remove to a paper towel-lined plate and season with salt. Serve hot with dipping sauce.
Tips and Tricks: To see if the oil is hot enough, use your fingers to dash a few small drops of water into the skillet. If it pops slightly, it’s ready. If it does nothing, wait a few more minutes (don’t crank heat - low and steady is better). If it pops loudly and splatters, it’s too hot - turn it down by a third and wait a few minutes before testing again.
Steak slices should bubble and sizzle while cooking. If it’s not bubbling, it’s not hot enough. If it splatters and browns very quickly, it’s too hot. Remove pieces and wait for the oil to cool before proceeding.
Keep bites warm in a 250º degree oven while making last batches. In this case, it’s best to remove pieces from hot oil to a wire rack on a baking sheet.
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