Thai Beef Cabbage Cups Recipes

THAI STEAK CABBAGE WRAPS

Steps:

• Preheat a grill to medium high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 teaspoon sesame oil and season with salt and pepper.
• Combine 1/4 cup water, the chili sauce, fish sauce, lime juice and 2 pinches salt in a small bowl. Set aside.
• Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 teaspoon sesame oil. Grill the steak, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, pull off 16 outer leaves from the cabbage head and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro and basil. Season with salt. Serve with the sauce.

THAI BEEF CABBAGE CUPS

Steps:

• Heat up the sesame oil in a medium sized skillet over medium heat.
• Add the garlic and onion, and saute for about 3-4 minutes
• Add the ground beef and cook through. Drain any excess liquid and return to stove.
• Reduce heat to low and Add the chili sauce, crushed red pepper, ground ginger, honey, lime juice, and brown rice. Toss to thoroughly mix. Remain on low.
• To make the sauce, in a bowl, whisk together the sweet chili sauce, rice vinegar, coconut milk, honey, melted peanut butter, lime juice, ginger, and soy sauce. Set Aside.
• Heat a large pot until boiling. Add the cabbage leaves 2-3 at a time for 2-3 minutes.
• Remove and fully submerge in iced cold water. Pat Dry.
• Spoon in the beef mix and drizzle with some sauce. Enjoy!

ASIAN-STYLE GROUND BEEF CABBAGE WRAPS

Steps:

• Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
• Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
• Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.