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Beef Stir-Fry Cabbage Cups

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Rock-a-bye-baby.

So I’m trying to get more into Asiany foods. Like, more more. So much more in fact, yesterday I drove all around the city for HOUUUURS (okay, down the street for 15 minutes) to find this SPECIFIC kind of fish sauce, or else I’d combust into flames, thus causing my ashes to blow away in the afternoon breezes, which would probably be a slight vision hazard to those in the vicinity if you really stop and think about it.

Good thing I found the sauce. Oh I found it alright. A 55 gallon tank of it. So you better bet your bottom dollar I’m getting more into Asiany foods, for the freaking love of Pete.

Oh but this recipe doesn’t have any fish sauce in it. Did I get your hopes up? Next week, pigeons. Next week.

This DOES have hoisin sauce in it though! Shoot, it’s more like HOIST-INto my face sauce I love it so much.

It’s thick, sweet, a leeeeeetle bit smoky, and mixed with soy sauce, sesame oil and fresh lime juice just get over it right now.

 

Have I ever told you how much I hate Chinese take-out? I SERIOUSLY HATE IT. It’s so slimy and weird and tastes like a mix of 409 cleaner and regret. I basically want to punch it in the knees. Wait, why am I telling you this. Oh, right! Because in a boxing match, this crunchy cabbage cup action would go balls to the walls on any sad little pile-o-slime.

LET’S GET READY TO RUUUUMBL – no? Okay.

 

Get ready to buy the farm because you are gonna looooose your mieeeeeend.

Why again don’t I have a 55 gallon tank of these cuppies?

Farm = bought.

Beef Stir-Fry Cabbage Cups:

What it took for 2:

(inspired and adapted by Cooking Light)

* 2 Tbs extra-virgin olive oil, divided
* 1/2 pound flank steak, thinly sliced
* 2 cloves garlic, minced
* 1-inch piece fresh ginger, finely minced
* 1 red bell pepper, thinly sliced into 2-inch pieces
* 2 carrots, julienned
* 2 Tbs. hoisin sauce
* 2 Tbs. soy sauce
* 1 tsp sesame oil
* 1 lime
* 2 scallions, finely sliced, greens and whites separated
* 6 green cabbage leaves
* fresh cilantro for garnish

Heat 1 Tbs. olive oil in a large skillet over medium-high. Add the steak and sear on both sides until browned, 4 minutes total. Season with a little salt. Remove from pan and set aside, covered.

To the pan add the remaining Tbs. oil. Toss in the garlic, ginger and scallion whites; sauté 30 seconds. Add the red bell pepper and carrots. Season with a pinch of of salt and sauté 2 minutes. Remove from heat while you make the sauce.

In a small bowl, combine the hoisin sauce, soy sauce and sesame oil. Squeeze in a good Tbs. of the lime juice and whisk to combine.

Add the steak back to the pan with the veggies and pour the sauce over everything. Toss to coat.

Serve each cabbage cup with a good pile of steak and veggies. Garnish with remaining scallion greens, cilantro and the rest of the lime. Oh my flippidy flip. You have to do this.

* the cabbage will have a slight bite to it, being raw. But I actually preferred the roughage. If you want though, steam or nuke them for a nano. and then say “nuke” a whole lot.

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22 Responses to Beef Stir-Fry Cabbage Cups

  1. Christina September 12, 2012 at 8:23 am #

    Yum! Love me some cabbage and some Asian twists on food!
    Watched “Julie and Julia” last night for the zillionith time. Curious, did that movie inspire you to do Bevcooks or did they totally steal your idea and make it into a movie?

    • Bev Weidner September 12, 2012 at 9:01 am #

      Hahaha! Nope, both happened simultaneously, having nerthrin to do with each other. But let’s pretend they stole my idea, cool?

  2. carrian September 12, 2012 at 8:55 am #

    AMEN! Chinese take out is the worst! I cannot stand it. I’ve been looking for a good chinese place for years, but I feel like all we find is caca!

  3. Kare @ Kitchen Treaty September 12, 2012 at 9:14 am #

    Love this. It would be perfect for our mixed diet home, because the individual servings thing is perfect for creating one plate for the vegetarian (me) and one for the carnivore (him). And the sauce would no doubt be exquisite on tofu too (wow, yes, I did just use “exquisite” and “tofu” in the same sentence!)

  4. Ashley September 12, 2012 at 9:19 am #

    My boyfriend would topple over with joy if I made these cabbage cups. So obviously, that’s just what I’ll be doing.

  5. Hayley @ The Domestic Rebel September 12, 2012 at 9:24 am #

    Question: why aren’t these cups in my mouthhole right now?

  6. Alyssa | Queen of Quinoa September 12, 2012 at 9:57 am #

    Yum! They remind me of little fajita cups. Perfectly healthy, but still just as scrumptious :)

  7. Katie September 12, 2012 at 12:16 pm #

    I have been all about the lettuce wraps (cabbage cups) this summer…I’m going to pretend it’s summer for the next 4 years and eat these every day. Mmmkay? Thanks.

  8. Kelly Senyei (Just a Taste) September 12, 2012 at 12:35 pm #

    Oh. Heck. Yes. That beef looks so darn tender, and the crispy cabbage cups are the perfect crunch! LOVE THIS!

  9. Averie @ Averie Cooks September 12, 2012 at 12:41 pm #

    You’ve got your own little PF Chang’s going here & I love it!

  10. Cassie September 12, 2012 at 1:53 pm #

    My kind of flavors right here. In love.

  11. Kelli @ The Corner Kitchen September 12, 2012 at 2:07 pm #

    Who needs a plate when you have adorable cabbage cups….love it!!

  12. Katie @ Blonde Ambition September 12, 2012 at 2:17 pm #

    Asian sauces are the bestestest. Sesame oil, soy sauce, fish sauce…ANYTHING tastes good with that magical combo!! Oh yeah, Hoisin can come too.

  13. Kristin September 12, 2012 at 2:46 pm #

    Need this now!

  14. Heather (Heather's Dish) September 12, 2012 at 2:54 pm #

    Just realized my life isn’t actually complete…must have these STAT!

  15. Vita @ Juicer Depot September 12, 2012 at 4:21 pm #

    How cool is that to serve it in cabbage cups? I love it!

  16. Julie @ Table for Two September 12, 2012 at 7:51 pm #

    the flavors, the topping, the wrap..oh my! in my mouth it goes! teehee

  17. Dani September 12, 2012 at 8:56 pm #

    Wow… these look ah-mazing! I love the cabbage cups… so crunchy and fresh and better than a big old bowl of rice.

  18. Chung-Ah | Damn Delicious September 12, 2012 at 10:28 pm #

    YES YES YES! Lettuce (or cabbage in this case) are my favorite things ever! Definitely need to make an emergency grocery run to have this for dinner tomorrow!

  19. Deborah September 12, 2012 at 11:02 pm #

    THe last time I had Chinese take out, it was so gross that I think it ruined me for awhile. But this – I could totally get behind this!!

  20. Robyn Stone | Add a Pinch September 13, 2012 at 10:19 pm #

    I think this has my name all over it!!!

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