Pepper Steak in Wonton Cups

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Pepper Steaks in Wonton Cups are cute little bites of Pepper Steak, onions, and bell peppers in a creamy, savory, peppery sauce served in a crispy wonton cup that are the perfect appetizers for your holiday party.

For those that follow my blog you will see a number of Mexican as well as Asian inspired dishes. I love both cuisines and make both types of recipes often. So it was no surprise when Sunday Supper had an opportunity to work with The Beef CheckOff I jumped at the chance to make my Pepper Steaks in Wonton Cups as holiday appetizers. I love the savory, peppery taste of the beef, onions and bell peppers in a crispy wonton cup.

It is also no surprise that I love beef. Born and raised in Texas, I have lived my life in beef country. I grew up on steaks, brisket, fajitas, roasts, meatloaf, breakfast tacos, you name it. Sometimes for Christmas instead of a turkey or ham, my sister will cook a brisket for the main dish, which is family favorite.  My Dad cooked the best steaks and on weeknights cooked meatloaf to stretch the food budget for a large family.

Since we are often traveling to see family for the holidays, I will often bring an appetizer while the host makes the main dish. This year I’m bringing the Pepper Steaks in Wonton Cups because they are super simple to make, which means less stress during the holidays!

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Recipe

Pepper Steaks in Wonton Cups #SundaySupper

By Michele @ Flavor Mosaic

5 from 1 vote

Pepper Steaks in Wonton Cups are cute little bites of Pepper Steak, onions, and bell peppers in a creamy, savory, peppery sauce served in a crispy wonton cup that are the perfect appetizers for your holiday party.

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Prep Time 8 hours hours

Cook Time 20 minutes minutes

Total Time 8 hours hours 20 minutes minutes

Servings 24

Calories 105

Cook ModePrevent your screen from going dark

Ingredients

Marinade:

• ▢ 4 teaspoons soy sauce
• ▢ 4 tablespoons Hoisin sauce
• ▢ 4 teaspoons Worcestershire sauce
• ▢ 2 teaspoon sherry
• ▢ 2 teaspoon cornstarch
• ▢ 2 teaspoon sesame oil
• ▢ 2 tablespoon brown sugar
• ▢ 1 teaspoon freshly cracked black pepper

Wonton Cups

• ▢ 24 wonton wrappers
• ▢ Salt to taste
• ▢ cooking spray
• ▢ olive oil

Pepper Beef:

• ▢ 2 pounds 16 ounces sirloin steak, sliced
• ▢ 2 ½ tablespoons grapeseed oil
• ▢ 2 clove garlic minced
• ▢ 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
• ▢ 1 green bell pepper deseeded and cut into pieces
• ▢ 1 red bell pepper deseeded and cut into pieces
• ▢ ½ onion sliced
• ▢ 1 teaspoon freshly cracked black pepper
• ▢ chopped green onions for garnish

Instructions 

• Place all the marinade ingredients in a large zipped top plastic bag. Add the steak and marinate about 8 hours or overnight in the refrigerator.
• To make the wonton cups, preheat the oven to 375 degrees F. Spray two muffin tin pans with cooking spray. Brush each side of the wonton wrappers with olive oil, and sprinkle with salt. Place one wonton wrapper in each muffin tin. Each wrapper will overlap itself in the muffin tin and stick out over the top. Bake in a preheated oven for about 8 to 10 minutes until golden brown and crisp.
• To make the pepper steak, heat 1 tablespoon of the oil in a skillet or wok over medium high heat.
• Stir-fry the steak until is brown on the outside but pink on the inside. Remove and set aside.
• Heat the remaining oil in a wok or skillet over medium high heat. Cook the garlic and the ginger for about a minute, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry for about 5 minutes until the onions are translucent and both onions and peppers are softened.
• Transfer the steak back into the wok or skillet. Stir-fry until the steak is cooked through and the center of the meat is no longer pink, about 2 minutes. Serve immediately with steamed rice.

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Nutrition

Calories: 105kcal | Carbohydrates: 8g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 174mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 1mg

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This post is sponsored by The Beef Checkoff. All opinions are my own.