Thai Beef Cabbage Wraps
Prep: 15 minutes
Cook: 11 minutes • Serves: 4
1/2 teaspoon kosher salt
1/4 teaspoon PICS ground black pepper
1 tablespoon PICS canola oil
1 cup thinly sliced red onion
1/3 cup hoisin sauce
2 tablespoons Culinary Tours™ sweet Thai chili sauce
8 napa cabbage leaves
1 cup cooked PICS brown rice, warmed
1 green onion, thinly sliced
1 cup chopped cucumber
1/2 cup 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, 2½ 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.
Approximate nutritional values per serving:
334 Calories, 11g Fat (3g Saturated), 67mg Cholesterol,
741mg Sodium, 32g Carbohydrates, 3g Fiber, 27g Protein
Chef Tip:
Serve sprinkled with dry roasted peanuts or cashews garnished with cilantro sprigs.