Asian Steak Nachos Recipe

48 Won Ton Wrappers

To make crispy Won Ton chips: cut each won ton wrapper diagonally into quarters and deep-fry until golden and crisp. Drain. Yields approximately 190 chips.

Charred Scallion Pesto

3/4 cup chopped, grilled green onions
3 Tbsp. cilantro leaves, coarsely chopped
3 Tbsp. vegetable oil
2 tsp. lemongrass, minced
1 tsp. fresh lemon juice
1/2 tsp. Kosher salt
1/2 tsp. dark sesame oil
1/4 tsp. garlic, minced
1/8 tsp. black pepper

Preparation for pesto:

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

Hoisin Peanut Sauce

1/3 c. water
3 Tbsp. Hoisin sauce
1 Tbsp. dark sesame oil
1 Tbsp. reduced-sodium soy sauce
1 tsp. ginger, fresh, minced
1 tsp. honey
1 tsp. Vietnamese chili garlic sauce (or appropriate substitute like spicy garlic sauce) 1 tsp. rice wine vinegar

Preparation for 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 ¾ c.

Assembling:

18 ounces Monterey jack cheese, shredded
18 ounces fully-cooked beef pot roast, shredded into small chunks and warmed
6 ounces yellow bell peppers, roasted and finely diced
9 ounces tomatoes, peeled, seeded and diced
4 Tbsp. sesame seeds, toasted

Garnishing:

To finish, arrange won ton chips in a single layer on a sheet pan. Sprinkle with cheese (about 1 tsp. per chip). Bake at 400 degrees Fahrenheit for 2-3 minutes or until cheese has begun to melt. Layer with pot roast (about 1 tsp. per chip) and sprinkle all chips with tomatoes, peppers and pesto. Drizzle with Hoisin sauce and finish with toasted sesame seeds. Serve immediately.