- 1-1/2 pounds beef shoulder top blade (flat iron) 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)
Prepare Marinated Cucumbers and Toasted Sesame Seeds.
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.
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.
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.
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.
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.
This recipe is an excellent source of protein, vitamin B12 and zinc; and a good source of niacin, vitamin B6 and selenium.
|Saturated Fat||2g||Monounsaturated Fat||5g|
|Vitamin B6||.2mg||Vitamin B12||1.5mcg|