Thai Beef Cabbage Cups Recipes

THAI BEEF CABBAGE CUPS

Steps:

• Heat up the sesame oil in a medium sized skillet over medium heat.
• Add the garlic and onion, and saute for about 3-4 minutes
• Add the ground beef and cook through. Drain any excess liquid and return to stove.
• Reduce heat to low and Add the chili sauce, crushed red pepper, ground ginger, honey, lime juice, and brown rice. Toss to thoroughly mix. Remain on low.
• To make the sauce, in a bowl, whisk together the sweet chili sauce, rice vinegar, coconut milk, honey, melted peanut butter, lime juice, ginger, and soy sauce. Set Aside.
• Heat a large pot until boiling. Add the cabbage leaves 2-3 at a time for 2-3 minutes.
• Remove and fully submerge in iced cold water. Pat Dry.
• Spoon in the beef mix and drizzle with some sauce. Enjoy!

STUFFED CABBAGE CUPS

Steps:

• Bring a large pot of salted water to a boil.
• For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
• For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
• Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
• Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.

THAI CABBAGE

Steps:

• Combine the first four ingredients in a bowl; stir well, set aside.
• Heat peanut oil in a wok or large nonstick skillet over medium high heat.
• Add ginger and garlic; saute 1 minute.
• Add cabbage, bell pepper and carrot; saute 2 minutes.
• Add lime juice mixture; saute an additional 2 1/2 minutes, or until cabbage is tender.
• Remove from heat and sprinkle with chopped cilantro.
• This makes 7 servings.
• For weight watchers this is 1 point.
• Enjoy!

THAI BEEF

Steps:

• Place flank steak in the freezer for 20 minutes.
• Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
• Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
• Lay steak slices in a single layer on the rack of the prepared broiler pan.
• Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

THAI BEEF CUPS

Steps:

• Heat the sesame oil in a medium sized skillet over medium heat.
• Add the garlic and onion and sauté 3 or 4 minutes.
• Add the ground beef and cook through.
• Drain any excess liquid and return to stove.
• Reduce heat to low and add the chili sauce, crushed red pepper, ground ginger, honey, lime juice, and brown rice.
• Toss to mix thoroughly.
• Remain on low heat.
• To make the sauce, in a Bowl, whisk together the sweet chili saice, rice vinegar, coconut milk, honey, melted peanut butter, lime juice, ginger and soy sauce.
• Set aside.
• Heat a large pot of water until boiling.
• Add the cabbage leaves 2 or 3 at a time for 2 or 3 minutes.
• Removed and submerge in ice water.
• Pat dry.
• Spoon in the beef mixture and drizzle with sauce.
• Enjoy!