Go Back
+ servings

Pepper Steaks in Wonton Cups #SundaySupper

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.
Course Appetizers
Cuisine Asian
Keyword Pepper Steak Wonton Cups
Prep Time 8 hours
Cook Time 20 minutes
Total Time 8 hours 20 minutes
Servings 24
Calories 105kcal



  • 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


  • 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.


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