Asian Beef Cabbage Wraps Food

STEAMED CABBAGE ROLLS (翡翠包肉)

Steps:

• Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.
• Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it's optional).
• Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.
• Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.
• Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.
• Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.
• Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.
• If you don't have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.
• While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.
• Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.
• You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.

ASIAN BEEF LETTUCE WRAPS WITH CURRIED COUSCOUS

Steps:

• In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
• Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.
• Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.

SPICY GROUND BEEF CABBAGE WRAPS WITH PEANUT SAUCE

Steps:

• Whisk peanut butter, soy sauce, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside.
• Heat a medium skillet over medium heat. Brown the ground beef, green onions, and garlic for about 5 minutes. Stir in rice vinegar, sambal oelek, cardamom, ginger, cinnamon, salt, and pepper. Reduce heat and simmer for 2 to 3 minutes.
• Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce, a squeeze of a lime wedge, and sprinkle with peanuts. Fold up the sides of the leaves and serve.

BEEF AND CABBAGE WRAPS

Steps:

• Stack tortillas and wrap in foil. Heat in a 350°F oven for 10 minutes to soften.
• Meanwhile, for filling,in a large skillet, cook ground beef and onion until meat is browned.Drain well. Stir in cabbage mix and corn. Cover and cook about 4 minutes or until vegetables are tender, stirring once. Stir in hoisin sauce and sesame oil. Cook and stir until heated through.
• Spoon 1/2 cup filling onto each tortilla below the center. Fold bottom edge up and over the filling. Fold opposite sides in, just until they meet. Roll up from bottom. If desired serve with additional hoisin sauce.