Korean BBQ Beef on Crispy Wonton Chip Recipe

serves 6 as appetizer

2 green onions, finely chopped
4 cloves garlic, minced
1 pear, peeled and grated
4 teaspoons toasted sesame seeds
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1 teaspoon sesame oil
1/2 teaspoon cornstarch
1 1/2 pounds flank steak
1 package wonton wrappers, cut into triangles
oil, for frying
1/2 cup apricot marmalade, warmed

Place the first 8 ingredients in a large ziplock 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, saute pan (or use your deep fryer) until 375F. Slide the wonton wrapper triangles into the oil and fry for 1 minute each side until crisp. 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 is 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. Cook 5-6 minutes each side, until medium rare. Let rest for 5 minutes on cutting board. Slice the steak very thinly ACROSS the grain. Combine the steak slices with the thickened and cooked marinade (sauce).

To serve, place a couple slices of the beef onto a wonton chip. Top with a spoonful of warmed apricot marmalade.