Thai Beef Cabbage Wraps
1. Heat large cast iron skillet over medium-high heat. Sprinkle steak with 1/8 teaspoon salt and 1/4 teaspoon pepper; add oil to skillet. Cook steak 8 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once; transfer to cutting board. Loosely cover with foil; let stand 10 minutes.
2. Add red onion to same skillet with drippings; cook 3 minutes, stirring frequently. In small bowl, stir hoisin sauce, 2 1/2 tablespoons water and chili sauce.
3. Thinly slice steak across the grain. Evenly top cabbage leaves with rice, steak, red onion, green onion, cucumber and carrots; serve with sauce.
Chef Tip: Serve sprinkled with dry roasted peanuts or cashews garnished with cilantro sprigs.
- Per serving:
- 8 g (2g Saturated) Fat
- 61 mg Cholesterol
- 549 mg Sodium
- 32 g Carbohydrates
- 3 g Fiber
- 11 g Sugars
- 9 g Added Sugars
- 28 g Protein
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Nutritional Information
- Per serving:
- 8 g (2g Saturated) Fat
- 61 mg Cholesterol
- 549 mg Sodium
- 32 g Carbohydrates
- 3 g Fiber
- 11 g Sugars
- 9 g Added Sugars
- 28 g Protein
Directions
1. Heat large cast iron skillet over medium-high heat. Sprinkle steak with 1/8 teaspoon salt and 1/4 teaspoon pepper; add oil to skillet. Cook steak 8 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once; transfer to cutting board. Loosely cover with foil; let stand 10 minutes.
2. Add red onion to same skillet with drippings; cook 3 minutes, stirring frequently. In small bowl, stir hoisin sauce, 2 1/2 tablespoons water and chili sauce.
3. Thinly slice steak across the grain. Evenly top cabbage leaves with rice, steak, red onion, green onion, cucumber and carrots; serve with sauce.
Chef Tip: Serve sprinkled with dry roasted peanuts or cashews garnished with cilantro sprigs.