These Beef & Broccoli Wonton Cups are the latest recipe in my Tiny Tastebuds, Big Opinions series! The taco cups from a few episodes back are such a hit with my kids, that I knew we had to try another dinner-in-a-cup, this time with a fun twist on classic beef and broccoli. Crispy wonton cups are filled with tender flank steak, broccoli, and a simple savory sauce for an easy, kid-friendly dinner that comes together in about 30 minutes. The wonton wrappers are the perfect shortcut, giving you that crave-worthy crunch while serving as the perfect little vehicle for the saucy beef and broccoli. Serve them with extra veggies or a side of rice, and you’ve got a healthy, satisfying dinner the whole family will love!
Why You’ll Love This Recipe
- Quick & easy: They come together in about 30 minutes, making them perfect for busy weeknights.
- Kid-friendly: Everything is chopped into small, easy-to-eat pieces and tucked into a fun crispy cup.
- Simple ingredients: The sauce is made with just a handful of ingredients and has the perfect savory flavor with just a touch of sweetness. But if you have extra picky kids (I have one of those!), you can leave the sauce out and it will still be delicious!
- Fun for the whole family: Keep them simple for the kids, then add green onions or chili crisp for the adults.
Ingredients
makes 12 wonton cups
For the wonton cups
12 wonton wrappers
Avocado oil spray
for the beef and broccoli
1 lb flank steak, cut against the grain into small bite-sized pieces
1½ cups broccoli florets, chopped into small pieces
1 tbsp extra virgin olive oil
2 cloves garlic, minced
Salt and pepper
for the sauce
¼ cup coconut aminos
½ tsp honey
1 tbsp rice vinegar
¼ cup water
1 tsp arrowroot flour or cornstarch
Instructions
- Preheat the oven to 375°F. Spray a 12-cup muffin pan with avocado oil spray.
- Gently press a wonton wrapper into each muffin cup, making sure to press the wrapper firmly against the sides of the muffin cup so the edges don’t fold down as they bake.
- Lightly spray the wonton wrappers with avocado oil. Bake for 5–7 minutes, or until golden. Keep a close eye so they don’t burn. Remove from the oven and set aside.
- In a small bowl, whisk together the coconut aminos, honey, rice vinegar, water, and arrowroot flour or cornstarch until smooth. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the broccoli and cook for 2–3 minutes, stirring occasionally, until it starts to soften but is still bright green. You can add a couple tbsp of water to help it cook more quickly and prevent burning.
- Add the chopped flank steak and cook with the broccoli for another 3-4 minutes, stirring occasionally, until the steak is browned but not quite cooked through. Season with salt and pepper. Add the garlic and cook for another 30 seconds, until fragrant.
- If you have extra picky kids, remove their serving of the steak and broccoli before adding the sauce and set aside.
- Give the sauce a quick whisk, then pour it into the skillet. Stir everything together and cook for 1–2 minutes, until the sauce thickens slightly and the steak is cooked to your preference.
- Spoon the beef and broccoli mixture into the wonton cups. Serve warm and enjoy!
These wonton cups are pretty satisfying on their own, but you can round out the meal with steamed or roasted veggies, edamame, cucumber salad, or a simple side of rice. My older son likes to eat his with kid’s chopsticks and dip the steak and broccoli into soy sauce or coconut aminos, and my younger prefers no sauce or seasoning at all (we call it Tiny Tastebuds, Big Opinions for a reason!). For the adults, add sliced green onions, sesame seeds, or a little chili crisp on top. Hope you and your family love this one, and make sure to tag me at @lindsaysurowitz when you give it a try!
