It’s March Madness time and this year I decided to tweak up standard nachos with an Asian twist, by making these Korean Beef Nachos with Wonton Chips.
And if you can believe it, those nacho chips are homemade baked wonton chips. Most of the time I’m all about shortcuts, but for this dish, the baked wontons are well worth the time. They’re easy to make and can be prepped and done in 25 minutes. Trust me, you won’t regret it.
As for the the beef, that’s easy too. The real key to it is using a higher cut beef like rib eye and slicing it almost paper-thin. To do so, make sure you use an extra sharp knife. If your knife isn’t at its finest, then freeze the beef for 30 minutes after step two and then slice it. For the cheese, I used mild cheddar and monterey jack in this one for some extra gooeyness and then finished it with a hit of heat with the serranos and a Sriracha crema.
That’s it. Grab the recipe below. When you’re done here check out these easy-to-make Street Tacos for another finger-happy March Madness dish. And after that stay tuned, because we’re in the midst of March Madness, so I’ll be sharing a few more dishes to keep you and your friends well fed as the teams are reduced to the final two.