- Cook Time
- Prep Time
- 12 ServingsServings
- 1-1/2 pounds beef shoulder steaks
- 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)Sesame-Soy Marinade:
- 1/4 cup Soy sauce
- 1/4 cup finely chopped green onions
- 2 tablespoons Water
- 2 tablespoons packed brown sugar
- 1-1/2 tablespoons dark sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon black pepper
1 Prepare 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.
2 Toast 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.
3 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.
4 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.
5 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.
6 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.