Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Asian Beef in Crisp Wonton Cups

Scott Phillips

Yield: Yields 24 hors d'oeuvres.

Servings: 6-8

Ever-versatile wontons make crispy “wraps” for these inspired appetizers.

Ingredients

  • 24 square wonton wrappers
  • 1/2 lb. beef tenderloin
  • Kosher salt and freshly ground black pepper
  • 1/2 cup finely diced red pepper (about half a medium pepper)
  • 1/4 cup scallions, finely sliced (both green and white parts)
  • 3 Tbs. fresh lime juice (about 1 lime)
  • 2 Tbs. fish sauce
  • 2 Tbs. granulated sugar
  • 1 tsp. minced garlic
  • 1 tsp. chile paste with garlic (or chile garlic sauce)

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 140
      Fat Calories (kcal): 25
      Fat (g): 3
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 20
      Sodium (mg): 640
      Carbohydrates (g): 19
      Fiber (g): 1
      Protein (g): 9

Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F. Using mini (2-inch) muffin tins, press the wonton wrappers down into the tin, laying back the corners to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.
  • Meanwhile, season the beef liberally with salt and pepper. Turn on the exhaust fan. Heat an ovenproof sauté pan over high heat until very hot. Add the beef and sear, rolling it onto all sides in the dry pan until it’s lightly browned, 3 to 4 minutes total. Transfer the pan to the oven and cook until medium rare (130°F on an instant-read thermometer), 5 to 10 minutes depending on the thickness of the cut. Let the beef rest for 5 minutes and then cut it into julienne (long, thin strips).
  • Combine the beef, red pepper, and scallions in a medium bowl. In a small bowl, combine the lime juice, fish sauce, sugar, garlic, and chile paste and stir until the sugar dissolves. Toss with the beef mixture. Fill the cooled wonton cups with the filling, about 1 Tbs. per cup.

Make Ahead Tips

A few of the wonton cups may collapse during baking; be prepared to bake a few extras, just in case.

Tip

The wonton cups will keep, unfilled, in an airtight container for up to a week. Fill them right before serving or they’ll get soggy.

Reviews

Rate or Review

Reviews

  • User avater
    khavasutra | 06/26/2015

    Delicious and fast. I used a different cut of beef as my butcher didnt have a beef tenderloin. It was some cut that I hadnt heard of before but it tasted amazing nonetheless. There was just enough heat from the garlic chili paste and fish sauce may be one of my most favorite condoments of all time. This might be one of my all time favorite appetizer recipes.

  • tophe | 11/15/2009

    This recipe was spot on. I love Thai Beef Salad and the flavors were fantastic. Easy to make, and it looks great. At first I was a little concerned that the beef was too rare, but it seemed to "cook" a little more in the lime juice and fish sauce.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks