Thai Style Beef Cones
Recipes for Home and Restaurant
by Nadine Lloyd
1 tablespoon sesame seed oil
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons lime juice
1½ tablespoons fresh chili – finely chopped
2 tablespoons palm sugar
3 spring onions, white part only – finely chopped
7.1-10.6oz (200-300g) beef steak
8-10 Wonton skins
3 grape tomatoes – thinly sliced
½ yellow capsicum – thinly sliced
1 packet of fresh snow pea shoots
3 spring onions – green part only
Preheat the oven to 150°C (300°F).
Using a large bowl, mix all the sauce ingredients together.
Allow the steak to marinate in the sauce for 30 minutes.
Blind bake the Wonton cones in the oven for 4 minutes, or until they just start to brown on the edges.
Fry the steak for 2 minutes on one side and then for a further 1½ minutes on the other.
Remove them from the frying pan and allow them to rest until cool.
Thinly slice the steak into lengths.
Place 2-3 snow pea shoots into each cone.
Place one to two lengths of steak into each cone.
Add some tomato, capsicum, and the green part of the spring onion.
Continue the layering process until each cone is full.
For the cones to be crunchy, serve them immediately.