1/2
lb fresh green beans, trimmed, cut into 2-inch pieces
1
tablespoon black or regular sesame seed
1
egg
1
tablespoon water
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Steps
1
In large bowl, mix marinade ingredients. Add steak strips; stir to coat. Cover and refrigerate 1 hour to marinate.
2
Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook garlic and mushrooms in butter 2 to 3 minutes, stirring occasionally, until mushrooms are soft. Remove from heat, stir in onions.
3
Unroll pizza dough; cut into 4 rectangles. Spoon 2 tablespoons mushroom mixture onto center of each rectangle. Pull 4 corners of dough to center; twist firmly to seal. Allow side edges to remain open to vent. Place bundles on tray, cover and refrigerate until ready to top meat mixture.
4
Heat oven to 350°F. In 2-quart saucepan, heat 1 cup water to boiling. Add green beans; cover and cook over medium heat 3 to 4 minutes to blanch. Drain.
5
Drain steak, reserving marinade. In 10-inch skillet, heat reserved marinade to boiling over medium-high heat; cook about 2 minutes or until sauce is thickened. Remove from heat; stir in steak, green beans and sesame seed.
6
Divide mixture evenly among 4 ungreased 10-oz ramekins or custard cups.
7
Place a filled bundle on top of steak mixture in each ramekin, gently shaping to fit inside. In small bowl, beat egg and water with fork. Brush over tops of bundles.
8
Place ramekins on cookie sheet with sides. Bake 30 to 35 minutes or until dough is golden brown and mixture is bubbly.
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Green beans can be cooked 6 to 8 minutes or until crisp-tender if very tender beans are desired.
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