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