Pepper Steak Rice Cups
May 11, 2015

Pepper Steak Rice Cups
- Beef
- 1 Pound Ribeye Steak
- 1 Onion
- 2 Tablespoons Soy Sauce (or tamari for gluten free)
- 1 Tablespoon Rice Vinegar
- 1 Tablesoon Oyster Sauce (check if gluten free)
- 2 Teaspoons Fresh Ground Black Pepper
- Slaw
- 1 Red Pepper super thin slice
- 1 Orange Pepper super thin slice
- 1 Cup Shredded Cabbage
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Sriracha
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Mayo
- Rice Cups
- Rice Paper
Instructions
- To make the rice cups, you may have to cut your rice paper depending on the size. Wet the paper, fold it over once, and press it into a greased mini muffin tin. Bake at 350 for about 30 - 40 minutes. It should be fully crispy when you take it out of he oven. I would very much suggest a test batch because rice paper brands will vary.
- Mix the slaw ingredients. Let chill while you cook the beef.
- Slice the ribeye very thin . Slice the onions very thin. Cook the onions in some oil for 5 minutes. Add in the beef and cook 5 more minutes. Add the remaining ingredients and allow to simmer for 10 minutes.
- To serve, put some slaw into a rice cup, and top it with a slice of beef.