Sunday, March 6, 2011

Asian Beef in Crisp Won Ton Cups

24 square wonton wrappers
1/2 lb. beef tenderloin
Kosher salt and freshly ground black pepper
1/2 cup finely diced red 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)

Position a rack in the center of the oven and heat the oven to 375°F. Spray the pan with a bit of oil.  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. Heat an ovenproof grill 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. 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.


Taste the beef to make sure the sauce has sunk in, it may need additional seasoning.  Don't put the mixture into the won ton cups until just ready to serve or they will get soggy.  Careful with the fish sauce, it can be very intense!

The wonton cups will keep, unfilled, in an airtight container for up to a week. These are fun to fill with various things (desserts and other appetizers, etc)

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