Popcorn Steak Bites

Name: Popcorn Steak Bites
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Cubed Steak; potato chips; flour; pepper; egg; ketchup

Beefy nuggets cooked in the oven, perfect for little hands to dip as they wish.

Cook Time: 45 Minutes

Servings: 4

Ingredients: 6

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Ingredients

1 pound beef Cubed Steaks, cut 1/2 inch thick
6 cups ridged potato chips (any flavor)
1/3 cup all-purpose flour
1 teaspoon pepper
2 large eggs, slightly beaten

Dipping Sauces:

Ranch or Thousand Island dressing, mustard, ketchup or barbecue sauce

Preparation

Step 1

Cut beef steaks into 1X1-inch pieces; set aside.
Step 2

Place chips in bowl of food processor. Cover; pulse on and off to form fine crumbs.

Cooking Tip: To crush chips with rolling pin, place chips in large food-safe resealable plastic bag. Close bag securely, leaving one inch opening. Finely crush chips in bag with rolling pin.
Step 3

Combine pepper and flour in a shallow bowl. Place crushed chips and eggs into two additional shallow bowls. Dip steak pieces in flour, then into egg, then into crushed chips, turning to coat all sides and pressing chips onto steak pieces.
Step 4

Spray rack of broiler pan with nonstick cooking spray. Place beef bites on rack in broiler pan so surface of beef is 6 inches from heat. Broil 8 to 10 minutes or until 160°F. Serve immediately with dipping sauces, as desired.

Cooking Tip: Cooking times are for fresh or thoroughly thawed beef. Cubed steaks should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of cubed steak doneness.

Nutrition Information

435 Calories

0 %*

5g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

3.5 mg IRON

0 %DV

6.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 435 Calories; 198 Calories from fat; 22g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 166 mg Cholesterol; 308 mg Sodium; 26 g Total Carbohydrate; 1.6 g Dietary Fiber; 32 g Protein; 3.5 mg Iron; 7.7 mg NE Niacin; 0.4 mg Vitamin B₆; 2.5 mcg Vitamin B₁₂; 6.2 mg Zinc; 29.4 mcg Selenium; 171.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.