|Salad oil||1/2 Cup (8 tbs)|
|Dry red wine||1/2 Cup (8 tbs)|
|Candied ginger||2 Tablespoon , finely snipped|
|Garlic||1 Clove (5 gm) , minced|
|Curry powder||1/2 Teaspoon|
|Flank steak||1 Pound , bias|
Combine first 7 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper; pour over meat.
Cover; marinate 2 hours at room temperature..
Drain well; pat dry with paper toweling.
Thread meat on bamboo skewers in accordion fashion.
Pour salad oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 425Â°.
Add 1 teaspoon salt.
Transfer cooker to fondue burner.
Have skewered meat strips at room temperature on serving plate.
Fry in hot oil for 1 to 2 minutes or till desired doneness.
Serving size Complete recipe
Calories 2025Calories from Fat 1232
% Daily Value*
Total Fat 136 g209.2%
Saturated Fat 15 g75%
Trans Fat 0 g
Sodium 1032 mg43%
Total Carbohydrates 67 g22.3%
Dietary Fiber 1 g4%
Sugars 46 g
Protein 93 g186%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet