Spicy Beef Wontons

More About This Recipe

• Who likes leftovers? You will, when you use them to make this amazing dish.
  
  The word “leftovers” has a bit of a bad reputation. Who wants to eat the same thing day after day?
  
  I’m on a bit of a mission to help change that. You see, instead of seeing leftovers as something stale, you should look at them as time and money you’ve already spent!
  
  That said, you luckily don’t have to eat them the same way night after night. The best cooks and chefs know that you can take leftovers from yesterday, repurpose them, and have a new dish that’s ready faster because some of the work is already done.
  
  In my new book, Love Your Leftovers, I give you 14 chapters that each center around a leftover you can make in bulk then use for the recipes in the chapter.
  
  Check out this video to see what it's all about:
  
  For example, take these awesome Spicy Beef Wontons. The next time you are cooking a flank steak (or any kind of steak really), save some for this recipe. It’s a great appetizer and extends the use of a pricy ingredient. 
  
  To make the filling for the wontons, dice the steak finely so it’s easy to stir together with the other ingredients. Remember, there’s no need to cook the filling!
  
  While these might look fancy, they're actually really easy to make. Just buy pre-made wonton wrappers in the deli or refrigerated section of your supermarket, and then place a heaping teaspoon of filling in the center of each wonton.
  
  Working with one at a time, wet the edges with a dab of water and fold the wontons up to form a triangle. Then fold the two corners in to form a little dumpling.
  
  Make all these wontons and then fry them in batches at 350ºF until they are crispy and brown on the outside. They'll only take a few minutes to fry.
  
  I always serve these with both soy sauce and chili garlic sauce.
  
  The Book!
  
  Love Your Leftovers includes this recipe and nearly two hundred other ways you can extend yesterday’s cooking into today’s dinner (or breakfast or lunch)!
  
  This cookbook is not like other books that are organized by course. Instead, the book is organized by leftover ingredient! 
  
  I’ve been working on this book for over three years and I really think it can help people cook more at home.
  
  You can buy the book today on Amazon, Barnes and Noble, or look it up at a bookstore near you on Indiebound!
  
  Nick thinks you should buy this sucker! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.