Tired of making the same appetizer? Go bold with Asian-marinated flat iron steak that’s pan-fried and served atop crispy wontons – ready to plate in only 30 minutes.
1 Chairman’s Reserve® Beef shoulder top blade (flat iron) steak (about 1 1/2 pounds)
Marinated Cucumbers (recipe follows)
Toasted Sesame Seeds (recipe follows)
1/2 cup vegetable oil
12 frozen wonton wrappers, thawed
1 medium red bell pepper, thinly sliced (optional)
1. Prepare marinated cucumbers and toasted sesame seeds.
2. Cut beef steak lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine Sesame-Soy Marinade ingredients in medium bowl. Place beef strips and marinade in food-safe plastic bag; toss to coat. Close bag securely and marinate in refrigerator 30 minutes.
3. Meanwhile, heat 1/2 cup oil in large nonstick skillet over medium-high heat until hot. Fry 3 wonton wrappers 15 seconds per side or until crispy; drain on paper towels. Repeat with remaining wonton wrappers.
4. Remove beef strips from marinade; discard marinade. Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Evenly divide beef strips over wonton crisps; top beef with 1 tablespoon marinated cucumbers and 1/2 teaspoon toasted sesame seeds. Garnish plate with red bell pepper strips, if desired.
5. Marinated cucumbers: Whisk together 2 tablespoons sugar and 1/2 cup rice vinegar in medium bowl until sugar is dissolved. Stir in 1 cup diced seeded cucumbers; place mixture in food-safe plastic bag. Close bag securely and marinate in refrigerator 1 hour. Drain cucumbers in large colander; discard marinade.
6. Toasted sesame seeds: Heat large nonstick skillet over medium heat until hot. Add 2 tablespoons white sesame seeds. Cook and stir 5 minutes or until seeds are lightly toasted and golden. Set aside until ready to use.
Recipe and Photo courtesy of The Beef Checkoff