|Beef flank steak||1 Pound|
|Cooking oil||1/2 Cup (8 tbs)|
|Dry red wine||1/2 Cup (8 tbs)|
|Finely chopped crystallized ginger||2 Tablespoon|
|Garlic||1 Clove (5 gm) , minced|
|Curry powder||1/2 Teaspoon|
1 Bias-cut the flank steak into thin 3x1-inch strips. Place meat in a plastic bag set in a shallow bowl. Combine the 1/2 cup cooking oil, the wine, catsup, molasses, crystallized ginger, garlic, curry powder, the 1/4 teaspoon salt, and pepper. Pour marinade over flank steak. Seal bag; marinate in refrigerator for 4 to 6 hours.
2 Drain meat well; pat dry with paper towels. Thread meat on metal fondue forks or bamboo skewers accordion-style. (Use 1 piece of meat per fork or skewer.) Place skewered meat strips on serving plate. Cover and refrigerate until needed. Pour cooking oil into metal fondue cooker to fill cooker about half full or to depth of 2 inches. Heat, uncovered,
on range top until oil is 375°. Add the 1 teaspoon salt. Transfer cooker to fondue burner. Fry meat in hot oil until desired doneness, 15 to 20 seconds.