Thai Beef Cabbage WrapsdownloadEmail This Post

Thai Beef Cabbage Wraps

Prep: 15 minutes
Cook: 11 minutes • Serves: 4

1pound ribeye or sirloin steak
1/2teaspoon kosher salt
1/4teaspoon ground black pepper
1tablespoon canola oil
1cup thinly sliced red onion
1/3cup hoisin sauce
2tablespoons sweet Thai chili sauce
8napa cabbage leaves
1cup cooked brown rice, warmed
1green onion, thinly sliced
1cup chopped cucumber
1/2cup matchstick-cut carrots

1. Heat large cast iron skillet over medium-high heat. Sprinkle steak with salt and pepper; add oil to skillet. Cook steak 8 minutes or until internal temperature reaches 135° for medium-rare, turning once; transfer to cutting board. Loosely cover with aluminum foil; let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)

2. Add red onion to same skillet with drippings; cook 3 minutes, stirring frequently. In small bowl, stir hoisin sauce, chili sauce and 2-1/2 tablespoons water.

3. Thinly slice steak across the grain. Evenly top cabbage leaves with rice, steak, red onion, green onion, cucumber and carrots; serve with sauce.

Approximate nutritional values per serving:
334 Calories, 11g Fat (3g Saturated), 67mg Cholesterol,
741mg Sodium, 32g Carbohydrates, 3g Fiber, 27g Protein