Spicy beef and cabbage roll-ups
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Boneless beef sirloin steak |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Soy sauce |
| 1½ | teaspoon | Sugar |
| 4 | larges | Cabbage leaves or Chinese Cabbage leaves |
| 4 | teaspoons | Hoisin sauce or ketchup |
| 1½ | teaspoon | Bean sauce or bean paste (optional) |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Rice wine or dry sherry |
| 1 | teaspoon | Sesame oil |
| ¼ | teaspoon | Ground red pepper |
| 1 | each | Clove garlic, minced |
| 2 | tablespoons | Cooking oil |
| 1 | large | Carrot, shredded |
| ½ | medium | Red or green sweet pepper, julienne strips |
| 3 | eaches | Green onion, thinly sliced |
| ¾ | cup | Quick cooking rice, cooked |
Directions
Trim fat from beef; partially freeze. Thinly slice beef into julienne strips. In a medium mixing bowl combine beef, cornstarch, soy sauce and ½ teaspoon of the sugar; set aside. Place cabbage leaves in boiling water 1 minute; drain. In a small bowl combine remaining sugar, hoisin sauce or ketchup, bean sauce or paste, ginger, wine or sherry, sesame oil and ground re pepper. In a wok or large skillet stir-fry garlic in hot oil for 15 seconds. Add beef mixture, stir-fry for 2 to 3 minutes or until done. Stir in hoisin mixture, carrot, sweet pepper, and green onions. Cook and stir for 1 minute more. To serve, place on one-fourth of the cooked rice on each cabbage leaf; top with one-forth of the beef mixture. Fold in sides of leaves; roll up. Serve warm.
Calories per serving: 494 Number of Servings: 2 Fat grams per serving: 24 Approx. Cook Time: Cholesterol per serving: 57 Marks:
Submitted By MARY SMITH On 04-03-95