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An overhead view of fingers steaks on a plate with Asian dipping sauces
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5 from 6 votes

Steak Fingers with Asian Dipping Sauce

Delicious crunchy steak fingers, an Idaho staple with an Asian flair. Served with two Asian dipping sauces, a great recipe for any night. Great for family gatherings, game day snacking, fun dinner.
Course Main Course
Cuisine American
Keyword finger steaks, Idaho steak fingers, steak fingers
Prep Time 10 minutes
Cook Time 5 minutes
marinating time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 2333kcal
Author Eileen Kelly



Finger Steak Marinade

  • 1 pound cube steak Note 1
  • 2 cups buttermilk
  • 1 Tablespoon Chinese 5 spice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper

How to make finger steaks

  • 3 cups canola or vegetable oil for deep frying
  • 2 cups rice flour
  • 1 cup all-purpose flour
  • 1 Tablespoon Chinese 5 Spice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper

Asian Dipping Sauce

  • ½ cup soy sauce
  • 2 Tablespoon rice wine vinegar
  • 2 Tablespoon chili sauce
  • 1 teaspoon sesame oil
  • 1 Tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon ginger paste
  • 1 green onion, chopped optional

Creamy Asian Dipping Sauce

  • ½ cup mayonnaise
  • 2 Tablespoons chili sauce
  • 2 teaspoons rice wine vinegar
  • ½ - 1 teaspoon honey depends on your preference of sweetness
  • 1 teaspoon sriracha, optional if you prefer a bit of spice


How to make finger steak marinade

  • Cut the cube steak into ½" by 3" strips, set aside.
  • In a large mixing bowl, whisk together the buttermilk, Chinese 5 spice, garlic and onion powder, and black pepper.
  • Add the sliced cube steak to the buttermilk marinade. Stir to combine.
  • Cover the large mixing bowl with plastic wrap. Place in the refrigerator for at least 30 minutes, up to overnight.

How to make Steak Fingers

  • In a 5 quart Dutch oven or deep fry pan, add the oil to heat over medium heat. Use a deep fry thermometer to ensure the temperature comes to 375°F. See Note 2
  • While the oil is heating, make the seasoned flour mixture.
  • In a large bowl, mix together the rice flour, all-purpose flour, Chinese 5 spice, onion and garlic powder, salt, and black pepper.
  • Use a slotted spoon to remove the cube steak strips from the marinade. let excess marinade drain off back in to the buttermilk marinade.
  • If doing a double batter, Place the seasoned steak strips on a wire wrack over a baking sheet. While you coat the remaining steak strips.
  • Repeat the process until all the steak strips have been coated once.
  • Then, repeat the dredging process so all the steak strips have been double coated in the seasoned flour.
  • If you are only doing one coating of flour just do one dredging of seasoned flour.
  • To the hot oil, carefully place the seasoned steak strips and let fry about 1-2 minutes per side, until the exterior gets golden brown. For best results, use a deep fry thermometer to accurately measure the oil to be between 350°F and 375°F.
  • When first side is golden brown, use tongs to flip the strips in the hot oil. The steak strips will cook a total of about 3-4 minutes total, with the exterior will be crispy and golden brown.
  • Use a slotted spoon to remove cooked finger steaks from the hot oil.
  • Set on a paper towel to drain excess oil. Continue until all strip steaks are cooked.
  • Serve with dipping sauces, recipe below

Asian Dipping Sauce

  • In a medium size bowl, combine to mix well the soy sauce, rice wine vinegar, chili sauce, sesame oil, honey, minced garlic, ginger paste, and if adding green onion.
  • Keep in the fridge until ready to serve.

Creamy Asian Dipping Sauce

  • In a medium bowl, combine until well mixed, mayonnaise, chili sauce, rice wine vinegar, honey, and if adding, sriracha.


Note 1: Be sure your cube steaks have been tenderized by using a mallet to pound both sides of the meat or have your butcher do this for you. 
Note 2: If you do not have a deep fry thermometer, when you think the oil is warm enough, sprinkle in a bit of the flour. It should immediately begin to crackle in the oil when warm enough. 
Serve the steak fingers with the dipping sauces. 
If you have leftover steak fingers, keep them in an airtight container in the fridge for up to 2 days.
Reheat in oven safe bakeware at a preheated 350°F oven for about 10 minutes, or until the beef is reheated.
The sauce can be made ahead of time 1-2 days and should be stored in the fridge in an air tight container until ready to serve.
  • Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
  • Check out my store.  I am sharing great finds for not just cooking, I hope you check it out here, Everyday Eileen 
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 3steak fingers | Calories: 2333kcal | Carbohydrates: 111g | Protein: 40g | Fat: 194g | Saturated Fat: 21g | Polyunsaturated Fat: 53g | Monounsaturated Fat: 115g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 2808mg | Potassium: 846mg | Fiber: 5g | Sugar: 16g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 220mg | Iron: 6mg