Crispy Wonton-Topped Beef with Savory Pan Sauce
This beef dinner brings together tender slices of steak, a savory ginger-garlic sauce, and crunchy wonton wrappers for a crisp finish. Serve it over rice, noodles, or greens for an easy meal with plenty of texture.
Recipe at a glance
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Ingredients
- 1 pound flank steak, sirloin, or strip steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil, plus more as needed
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3/4 cup low-sodium beef broth
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon water mixed with 1 teaspoon cornstarch
- 4 to 6 wonton wrappers, cut into strips or triangles
- Oil for frying, or nonstick spray for oven baking
- Sliced scallions, for serving
- Toasted sesame seeds, for serving
- Cooked rice, noodles, or baby greens, for serving
Instructions
- Toss the sliced beef with the cornstarch and 1 tablespoon soy sauce. Let it sit while you prep the sauce and wontons; this light coating helps the meat brown and stay tender.
- To make the crispy wonton topping, heat 1/2 inch of oil in a small skillet over medium heat. Fry the wonton pieces in batches for 30 to 60 seconds per side, just until golden and crisp. Drain on paper towels. For a lighter option, brush or spray the wrappers with oil and bake at 400°F for 5 to 7 minutes, turning once, until lightly browned and crisp.
- In a large skillet over medium-high heat, warm the 1 tablespoon neutral oil. Add the beef in a single layer and sear for 1 to 2 minutes per side, working in batches if needed so the meat browns instead of steaming.
- Add the onion to the pan and cook for 2 to 3 minutes, just until it softens. Stir in the garlic and ginger and cook for 30 seconds, until fragrant.
- Pour in the beef broth, 1/4 cup soy sauce, hoisin, brown sugar, and rice vinegar. Bring to a gentle simmer and scrape up any browned bits from the pan.
- Stir in the sesame oil. Add the cornstarch slurry and cook for 1 to 2 minutes, stirring, until the sauce turns glossy and lightly thickened.
- Return the beef and any juices to the skillet. Toss just until the slices are coated and heated through. Avoid overcooking; the beef should be browned on the outside and still juicy inside.
- Check doneness with a thermometer if you like: steak cuts should reach 145°F and then rest for 3 minutes. If you use ground beef instead, cook it to 160°F. For sliced steak, the meat should look browned with a slightly pink center if you prefer medium-rare, or fully cooked if you like it more done.
- Spoon the beef over rice, noodles, or greens. Top with the crisp wonton pieces, scallions, and sesame seeds right before serving so they stay crunchy.
Tips, serving ideas, and storage
For the most tender beef, slice it very thin and always cut against the grain. If the steak is hard to slice, chill it for 15 to 20 minutes first. You can also swap in thin-sliced sirloin for flank steak, or use boneless chicken thighs if you want a different protein.
If you want a little heat, add a pinch of red pepper flakes or a drizzle of chili oil at the end. For a fresh side, serve with quick cucumber slices or steamed broccoli.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the wonton pieces separate if possible so they do not soften. Reheat the beef gently in a skillet over medium-low heat or in the microwave in short bursts until hot. The crisp wontons are best made fresh, but you can re-crisp them in a 350°F oven for a few minutes if needed.
For safe handling, keep raw beef separate from ready-to-eat foods and wash hands, cutting boards, and knives after contact with raw meat. FoodSafety.gov recommends refrigerating leftovers promptly and keeping hot food hot and cold food cold for best quality and safety.
