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Korean beef on wonton

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Korean BBQ Beef on Crispy Wonton Chip Ingredients:
    2  green onions, finely chopped
    4 cloves  garlic, minced
    1  pear, peeled and grated
    4 tsp  toasted sesame seeds
    1/4 cup  soy sauce
    1/4 cup  mirin, (Japanese sweet rice wine); or use rice wine vinegar
    1 tsp  sesame oil
    1/2 tsp  cornstarch
    1 pound  flank steak
    10  wonton wrappers, (or more as needed) cut into 1/4s
      oil, for frying (canola, grape seed)
    1/2 cup  apricot marmalade, warmed

cilantro to garnish


Place the first 8 ingredients in a large ziploc bag and mix well. Add the steak and seal the bag, squeezing out all the air. Refrigerate overnight.

Thirty minutes before grilling, remove steak from the marinade (reserve the marinade) and set on counter take off the chill. In the meantime, make the wonton chips. Heat 2 inches of oil in a wok, sauté pan (or use a deep fryer) to 375F. Slide the wonton wrapper triangles into the oil and fry for about 30 seconds as needed on each side to get a golden brown and crisp chip. Drain and cool on a rack.

Pour the reserved marinade in a small pot. Bring to a boil, then turn heat to low. Cook for 5 minutes until sauce has thickened.

If grilling outside, pre-heat your grill. If cooking indoors, you can set your broiler on high and place the rank 3 inches below the heat source. Grill the steak 5-6 minutes each side, until medium rare. (125-130 degrees.) Let rest for 5 minutes on cutting board. Slice the steak very thinly across the grain.

To serve, place a dab of the marinade onto the wonton chip and top with bite-sized slice of beef. Top with a dab of warmed apricot marmalade, and a sprig of cilantro to garnish. Serve immediately.

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