Teriyaki Flank Steak with Caramelized Onions and Bok Choy Pot Stickers

Teriyaki Flank Steak with Carmelized Onions and Bok Choy Pot Stickers

1 Flank Steak
2 Cups rice
1 head Bok Choy sliced thin
2 oz Ginger root
1 Vidalia onion
2 cups soy sauce
2 cans water chestnuts
16 Wonton Skins
1 egg
½ cup chicken stock
2 tablespoons oil
Salt and pepper

Rough chop ginger, add to soy sauce then use blender to puree well.  Reserve ½ cup for later.  Use remaining mixture to marinate flank steak for at least 4 hours.  Slice onion thinly and caramelize in hot pan.  Cook till golden brown, do not burn!  Once brown add Bok Choy and wilt.  Add 2 tablespoons of the soy ginger mixture. Remove from heat.  Spoon 1 tablespoon of mixture onto middle of wonton skin.  Brush egg onto sides of wonton skins, fold over and seal.  Keep finished wontons covered so they don't dry out.  Grill Flank Steak on low heat for about eight min per side.  Cook rice as directed on package.  Heat pan and add 1 tablespoon oil.  Add wontons to pan, cook till crisp on each side.  Add chicken stock and cover, remove from heat and let sit for 2 min.  Slice steak into thin pieces.  Spoon rice onto plate, add vegetable mixture, sliced steak, 2 wontons, water chestnuts, drizzle the top with the reserved sauce. 

Chef Eric and Matthew's Recipes