Ingredients: |
Ingredients: 1/2 cup canned pineapple
1 small Asian pear
1-1/2 bulbs garlic, minced
1/2 cup Mirin
1/2 can Sprite
Carmelized onion (about 1/2 - 1 cup)
Scallions
Salt & pepper
Red Pepper flakes
3 Tbsp. Sesame oil
1 Tbsp. sesame seeds
2 or 3 ribeye steaks (cut extremely thin) and chopped
3 Cups of soy sauce
4 Tbsp. brown sugar
1 cup carrots, sliced small and thin (you can use the shredded carrots that you purchase in the grocery store)
1/2 cup - 1 cup sliced onion
Egg roll wraps
American Cheese
Cheese Sauce** I made my own or you can use Cheese Whiz
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Directions: |
Directions:Mix all ingredients above EXCEPT for the last 7, in a blender and blend well
In a large bowl, mix the 3 cups of soy sauce and the brown sugar and whisk well
Add the blended mixture to the large bowl with the soy sauce and brown sugar and mix well
Add the thinly sliced ribeye meat to marinade and add the sliced onions and carrots and marinade at least 1 hour or overnight. (it is better if you let it marinade overnight). I PUT ALL OF THIS IN A LARGE PLASTIC BAG TO MARINATE, WHICH WORKED GREAT.
Heat 2 Tbsp. of sesame oil in a large skillet and once hot, add a portion of the meat. Be sure to squeeze out some of the marinade before cooking. Cook mean in batches if needed.
Let meat slightly cool
Open egg roll wraps and using one at a time, brush all sides with egg wash (to seal wraps when folded); place a small piece of American cheese in the center of the wrap and add some meat mixture. Roll up wrap, folding in corners. Do this until all the meat is used
Once all wraps are completed, deep fry in fryer or in a large pan using canola oil (it does not burn). When wraps turn golden brown, they are done. Put them on a paper towel and let them drain for a minute.
Slice them long-ways and pour cheese sauce over each half and sprinkle some sesame seeds on top and serve. |
