Beef and Broccoli Lo Mein Cups
All the beef-and-broccoli lo mein vibes, packed into crispy handheld cups for snacking.
Prep: 18 · Cook: 12 · Total: 30 · Serves: 6 · Difficulty: Medium · Rating: 4.7/5 (490 reviews)
INSPIRED BY
Takeout beef and broccoli lo mein, reimagined as a party snack that you can grab with one hand.
Story
Some foods are just better when you can pick them up and keep moving. These cups feel like that, like you are eating lo mein in a parking lot before the concert starts. The crispy shell buys you crunch, the noodles bring the comfort, and the beef makes it real. Put out napkins and do not pretend you will not need them.
By Theo
Ingredients
- 1 tbsp neutral oil
- 1 lb ground beef
- 2 cups small broccoli florets, chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 6 oz lo mein or spaghetti noodles, cooked and drained
- 12 wonton wrappers
- 2 tbsp sliced scallions
Instructions
- Heat oven to 375F. Lightly oil a 12-cup muffin tin and press a wonton wrapper into each cup.
- Bake wrappers 7 to 8 minutes until lightly browned and crisp. Set aside.
- In a skillet, brown ground beef in oil. Add garlic and ginger and cook 30 seconds.
- Add broccoli, soy sauce, hoisin, vinegar, and sesame oil. Cook 3 to 4 minutes until broccoli is tender-crisp.
- Toss in cooked noodles and stir until glossy and well mixed.
- Spoon lo mein mixture into the wonton cups, top with scallions, and serve warm.
Chef Tips
- Press the wonton wrappers firmly into the muffin cups so they hold their shape.
- Chop the broccoli small so it cooks fast and packs into each cup.
- Serve with extra soy sauce or chili crisp on the side.
Cook's Notes
- If your noodles are long, snip them once or twice with kitchen shears for easier filling.
- Bake the wonton shells until they are firm, soft shells will collapse under the filling.
- Add chili crisp if you want it spicy.