Preparation:
Directions Soak meat 4 - 6 hours in salt water, then soak in clear water for 1 hour. Cut meat into chunks 1/2 to 3/4 inch bite size. Sprinkle with meat tenderizer and set aside.
Mix dry ingredients together in bowl. Prepare saut=82' pan with olive oil 1/8 inch deep. When oil is hot (high flame), roll meat into dry ingredients then lightly saut=82' in olive |
