Mongolian Beef Cabbage Rolls |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Based on Mongolian Beef. I wanted to see what would happen with Napa cabbage rolls on my grill. The results, according to my wife and my own opinion were very tasty. Ingredients:
500 g lean ground beef |
5 cups finely shredded chinese cabbage |
2 teaspoons sea salt |
1/4 cup vegetable oil |
2 tablespoons dry sherry |
2 tablespoons hoisin sauce |
1 tablespoon oyster sauce |
1 teaspoon malt vinegar |
1/2 teaspoon sesame oil |
1 small carrot, peeled and finely sliced |
1/2 medium red pepper, finely sliced |
3/4 cup finely sliced green onion |
dry sherry |
light soy sauce |
cornstarch |
garlic clove, finely diced |
sesame oil |
Directions:
1. Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
2. Separate about 10-12 cabbage leaves and blanch in boiling water until soft. drain and let cool or rinse with cold water.
3. Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.
4. Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. . Stir through scallions, reserving just a little to garnish, and remove from heat.
5. Allow vegetables to cool.
6. Take a cabbage leaf, spread an ounce or so of the meat mixture on it, add vegetables and roll. seal with a toothpick soaked in water.
7. Brush with oil or spray w cooking spray.
8. Place on grill over direct medium low heat. cook about 10 minutes on each side.
9. Serve with rice noodles, and chili garlic sauce and/or ht mustard.
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