Mongolian Beef Cabbage Rolls Recipes

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MONGOLIAN BEEF CABBAGE ROLLS



Mongolian Beef Cabbage Rolls image

Based on Recipe #237368. I wanted to see what would happen with Napa cabbage rolls on my grill. The results, according to my wife and my own opinion were very tasty.

Provided by mrvoxius

Categories     Meat

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

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
dry sherry
light soy sauce
cornstarch
garlic clove, finely diced
sesame oil

Steps:

  • Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
  • Separate about 10-12 cabbage leaves and blanch in boiling water until soft. drain and let cool or rinse with cold water.
  • Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.
  • 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.
  • Allow vegetables to cool.
  • 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.
  • Brush with oil or spray w cooking spray.
  • Place on grill over direct medium low heat. cook about 10 minutes on each side.
  • Serve with rice noodles, and chili garlic sauce and/or ht mustard.

Nutrition Facts : Calories 428.3, Fat 27.3, SaturatedFat 7, Cholesterol 81.5, Sodium 1520.2, Carbohydrate 11.6, Fiber 2.5, Sugar 5.5, Protein 27.1

COLORFUL MONGOLIAN BEEF STIR FRY



Colorful Mongolian Beef Stir Fry image

I wanted to make JanRoundOz's Recipe #21444, but I also wanted to use up some cabbage. So I googled Mongolian and Cabbage to see whether the combination might be appropriate. I came across this Kylie Kwong recipe on a cooking blog. It looks yummy, and I love serving beef mince in new ways!

Provided by Gingernut

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

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
2 tablespoons dry sherry
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon finely diced gingerroot
3 garlic cloves, finely diced
1/2 teaspoon sesame oil

Steps:

  • Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
  • Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid.
  • Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a wok spoon. Remove from the wok with a slotted spoon and set aside.
  • Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds.
  • 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.
  • Spoon beef into a serving bowl, sprinkle with remaining scallions and serve.

Nutrition Facts : Calories 479.3, Fat 27.9, SaturatedFat 7.1, Cholesterol 81.5, Sodium 1774.1, Carbohydrate 15.7, Fiber 2.6, Sugar 5.9, Protein 27.8

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