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Pepper Steak Rice Cups

I wanted to make mini crispy cups out of rice paper for holding an appetizer when I had a few friends over this weekend. The idea was really simple and could work really well, but mine were just a little too thick. My rice paper sheets were pretty thin, so I thought layering it 4 times would be a good thickness. I even did a test batch and was happy with the results. When I made the actual apps though, they were a little bulky and unbalanced. The thing about making crispy rice paper also is that it can get really stuck in your teeth if you are eating too much of it at once, and because there was too much of the rice paper, the stick-in-your-teeth aspect was pretty prominent. The flavors on this were really good though, and I would suggest anyone to make it, just keep the rice paper cups down to only 2 or so layers.
Wet the rice paper and then fold it up. As I mentioned, I did more layers than I should have. Form a nice square with it and it is ready for the muffin tin. Press it down to form the nice cup shape. Ready for the oven! Beef and onions cooking.  There was a slaw too. Rice cup, slaw in next, and top with a slice of the beef. Like I said, the flavors were great on this, and the crunchy texture of the rice cup was fun, but there was too much of it.  If the cup was thinner this would have been a great app. We still ate them all!

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

  1. 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.
  2. Mix the slaw ingredients. Let chill while you cook the beef.
  3. 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.
  4. To serve, put some slaw into a rice cup, and top it with a slice of beef.
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