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Asian Steak Nachos
Asian Steak Nachos
Shredded, fully cooked beef pot roast topped with charred scallion pesto sauce and Monterey Jack cheese served over a layer of crispy won ton chips.
Yield: 24 servings
Crispy Won Ton Chips 
1. To make Crispy Won Ton Chips:

Cut each won ton wrapper diagonally in half. Deep fry until browned and crisp: drain. Yield: 96 chips
Won ton wrappers48
Hot oil (375° F) as needed
Charred Scallion Pesto 
2. To make Charred Scallion Pesto:

In bowl, mix ingredients until thoroughly blended. Cover and set aside. Yield: 3/4 cup

* Chopped Grilled Green Onions: Grill 10 to 12 whole green onions over open flame until charred on all sides, turning occasionally; chop. Yield: about 3/4 cup
Chopped Grilled Green Onions*3/4 cup
Cilantro leaves, coarsely chopped3 tablespoons
Vegetable oil3 tablespoons
Lemongrass, minced2 teaspoons
Fresh lemon juice1 teaspoon
Kosher salt1/2 teaspoon
Dark sesame oil1/2 teaspoon
Garlic, minced1/4 teaspoon
Black pepper1/8 teaspoon
Hoisin Peanut Sauce 
3. To make Hoisin Peanut Sauce:

In saucepan, heat ingredients over medium-high heat to a boil, stirring frequently. Reduce heat and simmer 1 to 2 minutes or until heated through. Remove from heat; cool. Cover and set aside. Yield: about 3/4 cup
Water1/3 cup
Hoisin sauce3 tablespoons
Peanut butter3 tablespoons
Dark sesame oil1 tablespoon
Reduced-sodium soy sauce1 tablespoon
Ginger, fresh, minced1 teaspoon
Honey1 teaspoon
Vietnamese chili garlic sauce1 teaspoon
Rice vinegar1 teaspoon
Monterey Jack cheese, shredded18 ounces
Fully cooked beef pot roast, shredded into small chunks and warmed (removed from packaged gravy or j18 ounces
Yellow bell peppers, roasted, cut into strips6 ounces
Tomatoes, diced9 ounces
Sesame seeds, toasted2 tablespoons
Cilantro sprigs, fresh, as desired na

Nutrition information per serving: 215 calories; 13 g fat(5 g saturated fat; 5 g monounsaturated fat); 30 mg cholesterol; 431 mg sodium; 13 g carbohydrate; 0.8 g fiber; 11 g protein; 4.0 mg niacin; 0.1 mg vitamin B6; 0.6 mg vitamin B12; 1.2 mg iron; 12.3 mg selenium; 1.8 mg zinc; 21.2 mg choline.
This recipe is an excellent source of protein, niacin and vitamin B12; and a good source of selenium and zinc
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