Mongolian Beef Cabbage Rolls

Name: Mongolian Beef Cabbage Rolls
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; marinade; dry sherry; light soy sauce; cornstarch; garlic clove, finely diced; sesame oil

18 ingredients

9 steps

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
marinade
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.