Ingredients
Vegetable oil for frying
2 cups flour
1 1/2 tablespoons salt
1 1/2 tablespoons pepper
2 cups milk
2 pounds cube steak, cut into 6 pieces
Method
Sources
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Stainless mesh tea ball — steep loose leaf tea in any cup
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Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat. Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess. Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat. Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point. Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.