Beef Finger Recipe

Trim and slice

Trim excess fat from the steak and slice across the grain into 4–5 inch long, 3/4 inch–1 inch wide 'finger' strips. Pat the strips dry with paper towels.

In a bowl combine minced garlic, soy sauce, rice vinegar (or lemon juice), neutral oil, kosher salt, and freshly ground black pepper. Stir to combine.

Add the beef fingers to the marinade, toss to coat thoroughly, and let sit for 15–30 minutes at room temperature (or up to 2 hours refrigerated). Remove from refrigerator 20 minutes before cooking if chilled.

Prepare coating

In a shallow bowl or wide dish whisk together all-purpose flour, cornstarch, baking powder, garlic powder, and paprika (if using). Gradually whisk in cold water until a slightly thick batter forms — it should coat the back of a spoon but still be pourable. Adjust with a tablespoon more water or flour if needed.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and turns golden in about 30 seconds.

Working in a single layer and not overcrowding the pan, dip each marinated beef finger into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes per side until the coating is crisp and the beef reaches your desired doneness (thin strips cook quickly; medium-rare to medium is common).

Use a slotted spoon or tongs to transfer cooked beef fingers to a wire rack set over a baking sheet or paper towels to drain. Keep cooked pieces warm in a 200°F (95°C) oven while you fry remaining batches.

While the last batch is hot, sprinkle with fine sea salt or flaky finishing salt and, if desired, a pinch of extra minced garlic and chopped fresh parsley or chives.

Serve immediately with lemon wedges on the side for squeezing. Optional dipping sauces: garlic aioli, soy-chili dip, or a simple ketchup-based sauce.