Skip the overdone dips or cheese plates for an Asian inspired finger food that will give partygoers something to talk about.
Keep the sauces and oils to make this appetizer on hand whenever you need a snack in a pinch. Then, all you have to purchase each following time is the beef, carrots, and celery.
Slice the vegetables and make the Szechuan beef ahead of time. Then, just reheat the beef, dollop it onto Eatsmart Veggie Crisps, garnish with vegetables and serve.
1 lb flank steak
2 T cornstarch
¼ cup vegetable oil
1 ½ teaspoons sesame oil
Eatsmart Veggie Crisps
2 T Soy Sauce
1 T hoisin sauce
3 teaspoons light brown sugar
1 teaspoon fresh ginger, minced
1 teaspoon chili sauce (sriracha)
1 teaspoon rice vinegar
¼ teaspoon garlic powder
Many of the sauces and sesame oil can be found in the international food aisle or the Asian food section of your local grocery stores.
Begin by preparing your vegetable garnish. Use a vegetable peeler to slice thin strips of celery and carrots. Cover them in a bowl and refrigerate them until serving.
Combine all the sauce ingredients into a bowl and whisk. Set it to the side.
Slice the steak into thin strips, then cut them up to be small enough pieces to fit on the Veggie Crisps. Toss the pieces in cornstarch until they are fully coated.
Heat the vegetable oil in a wok or a pan with slanted sides to medium high heat. Add in the steak and cook it until crispy and browned. Drain on paper towels.
Wipe off the pan once cool enough, then heat the sesame oil to medium high. Add the meat back in, along with the sauce, and heat for a minute or two until the sauce begins to thicken. Remove from the heat and allow it to cool and thicken more.
Spoon the beef onto Eatsmart Veggie Crisps. Roll up sliced vegetables and place them next to the beef for a garnish. Serve.
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