Categories: Salad
Ingredients
- 1 small bunch scallions
- 1/3 cup granulated sugar
- 1/4 cup soy sauce
- 1 1/2 tbsp chili garlic sauce
- 1/4 cup rice vinegar, divided
- 1 tbsp minced garlic
- 1/4 cup toasted sesame oil, divided
- 1 lb. skirt steak
- 10 square wonton wrappers
- Cooking spray
- 1 tbsp gochugaru
- 1/8 tsp kosher salt
- 6 (2 oz.) baby bok choy, thinly sliced
- 1 cup kimchi
- 1 cup matchstick-cut daikon radish
- 1 ripe avocado, diced
Directions
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Thinly slice white parts of scallions; set aside green tops. Combine white scallion slices, sugar, soy sauce, chili garlic sauce, 2 tbsp rice vinegar, garlic, and 1 tbsp sesame oil in a large Ziploc bag. Seal bag and gently shake to combine. Add steak, and seal bag. Massage bag to coat steak with marinade. Chill 12 hours or up to 1 day. Remove steak from bag; discard marinade.
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Stack 5 wonton wrappers on top of each other. Using a pizza cutter, cut wonton stack diagonally into quarters to form wedges. Repeat procedure with remaining 5 wonton wrapper.
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Heat 2 tbsp seame oil in a large skillet over medium-high. Place half of wonton wedges in hot oil; cook, stirring occasionally, until crisp and browned, 1-2 minutes. Using a slotted spoon, transfer fried wonton wedges to a paper towel-lined plate to drain. Repeat procedure with remaining half of wonton wedges.
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Heat a grill pan over high, and lightly coat with cooking spray. Add steak to pan; cook to desired doneness, 2-4 minutes per side for medium-rare. Let stand at least 5 minutes and cut against the grain into thin slices.
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Whisk together remaining 2 tbsp rice vinegar, remaining 1 tbsp sesame oil; gochugaru, and salt in a medium bowl. Cut green scallion tops into 2-inch pieces and cut each piece in half lengthwise. Add green scallion slices and bok choy to dressing; toss to coat. Divide bok choy mixture evenly among 4 bowls. Top evenly with kimchi and daikon. Divide steak slices, fried wontons, and avocado evenly among bowls.