Finger food is a great way to get kids eating real food. These little strips of beef are juicy and tender, with a crunchy panko bread crumb crust—delicious served with the slightly sweet orange dip. Just add a colorful vegetable (carrot sticks, broccoli spears, cherry tomatoes, or bell peppers), and you’ve got a great kid’s meal.

　　

Ingredients

serves 4 to 6 kids

　　1 pound boneless bottom round steaks, cut crosswise into 1-inch strips

　　Salt and freshly ground black pepper to taste

　　1/2 cup all-purpose flour

　　3 large eggs, lightly beaten

　　2 cups panko bread crumbs

　　Vegetable oil, for frying

　　1/2 cup orange marmalade

　　4 teaspoons rice vinegar or white wine vinegar

　　1/2 teaspoon Dijon mustard or to taste

　　

Step 1

Season the beef with salt and pepper. Place the flour, eggs, and panko in separate bowls. Dredge the beef strips first in the flour, shaking off any excess, then dip them into the beaten eggs, and then the panko.

　　

Step 2

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. When a crumb of panko sizzles after being dropped in, the oil is ready. Fry the beef strips, turning once, until brown, about 1 minute per side. Transfer the beef to a paper towel–lined plate to drain. Sprinkle with salt.

　　

Step 3

To make the dipping sauce: In a small microwave-safe bowl, stir together the marmalade, vinegar, and mustard. Microwave on high for 45 seconds, or until bubbly. Serve the beef fingers with the dipping sauce alongside.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.