The City Magazine Since 1975

Golden Flank Steak Purses

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  • 5 oz. flank steak, diced small
  • 2 Tbs. canola oil
  • 16 chives
  • 1 tsp. Sambal Oelek
  • 1/2 cup goat cheese
  • 3 tsp. finely diced spring onions
  • 4 oz. canned water chestnuts, drained and diced
  • 17 wonton wrappers (four-inch squares)
  • 6 cups vegetable oil
  • Salt, to taste
  • 1 cup jarred plum sauce (available on grocery store Asian food aisle)

In a sauté pan, sear flank steak in canola oil for three minutes, then remove from heat. Lay on paper towels to dry and cool. Blanch chives briefly in boiling water, then immediately immerse in cold water, dry, and set aside. In medium bowl, mix steak, Sambal Oelek, goat cheese, spring onions, and water chestnuts until well-blended. Lay all but one wonton wrapper out next to each other on work surface. Place a spoonful of steak mixture into center of each wrapper. Bring opposing corners of wonton square together and pinch to form a “purse.” Tie shut using a blanched chive. In a small, deep saucepan, heat vegetable oil to 350°F. Fry purses three or four at a time until golden brown and hot through, approximately two minutes. Sprinkle with salt. Cut reserved wonton wrapper into thin strips. Fry the same way for additional garnish. Spread plum sauce underneath purses for flavor. Serve warm or at room temperature.