Sweet and Sour Steak Strips (or, put a Steak in Your Heart)

These are good fried up inside a burrito shell with some veggies. Wonder what cut of meat will pan fry well? Ask your butcher. I just buy any steak that’s on sale and try to pan fry it, whether it’s a good cut for that cooking method or not.

By Alyssa McFarland

1 steak (beef or buffalo)

¼ cup honey

¼ cup rice vinegar

1 Tbsp. salt

2 Tbsp. lime juice

½ cup white wine for deglazing the pan

2 Tbsp. canola oil

Put honey, vinegar, salt and lime juice in a large Ziploc bag, along with the steak. Close the bag and squish it all up together. Marinate in the fridge for several hours.

Remove the steak from the bag and cut it in to thin strips.

Put a large skillet over medium heat and add canola oil, then the steak pieces. Pan fry the meat for 20-30 minutes (buffalo needs less cooking time), turning meat pieces occasionally. Adjust the heat as needed to promote browning, or to prevent burning. When the meat is almost done and tender, add wine to deglaze the pan, stirring the meat and cooking a few more minutes until wine is nearly evaporated.