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I have nothing against a good patchkeh, but Yom Tov time isn’t when I have the headspace or counter space to make it happen, which is why I make these. They’re easy and delicious, and for those picky eaters who turn their noses up at cabbage, there’s plenty plain wonton crackers.
1/4 cup oil
1 large onion, finely diced
1 and 1/2 pounds (680-grams) sandwich steak
1 16-ounce (450-gram) bag shredded coleslaw mix
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic
2 tablespoons Glicks Soy Sauce
2 tablespoons honey
1 teaspoon Gefen Sesame Oil
12–20 wonton rounds, such as Gefen
Preheat oil in a large skillet. Add onion and sauté over medium heat. While the onion is sautéing, slice the sandwich steak into very thin strips. Once the onion begins to brown, adjust the heat to high and add the steak to sear.
Once seared, reduce the heat to medium again and add the coleslaw mix. Season with salt and pepper. When the coleslaw mix is fully cooked, about seven to 10 minutes, add garlic, soy sauce, honey, and sesame oil. Cook for another three to four minutes until combined.
The wonton crackers can be prepared in the oven or on the stovetop. For the oven, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with cooking spray.
Place wonton rounds on the baking sheet and spray with cooking spray. Bake for 15 minutes, or until evenly browned.
For the stovetop, spray a large skillet with cooking spray and cook each wrapper for three to four minutes per side, or until blistered and browned.
To serve, top each wonton round with eggroll filling.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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