Asian Beef and Cabbage

This is one of those “let-the-farmer’s-market-guide-me” meals. Are you annoyed?

Asian Beef and Cabbage / Bev Cooks

BECAUSE holy hail. It is crazy.

Simple and crazy.

Not crazy like, “She’s got a knife in her purse!” or, “Is she really listening to Michael Bolton right now?”

But crazy.

So crazy that we’ve made it twice and I still want to punch it in the kneecaps for being so fine.

Asian Beef and Cabbage / Bev Cooks

This cabbage is over 6 pounds. OVER SIX POUNDS. I was yankin’ back leaves SURE that Sybil Sadie was stuck in there.

You don’t have to buy a cabbage this enorm. Get a regular one. Somewhere around three pounds’ll dew. Sybil understands.

Asian Beef and Cabbage / Bev Cooks

But we need to discuss the beef. It’s actually BISON. Which technically I know isn’t BEEF. It’s not a cow. I know. But it’s insane. If your farmer’s market has a meat dude, seriously, get some bison! Or bison at your store. Or in your back yard. Listen, I don’t judge.

If you can’t find it, you’re still a good person. Grass-fed beef’ll dew.

Asian Beef and Cabbage / Bev Cooks

The technique here is simple. Brown your bison. Season with salt and pepper. Set her aside. (it’s a she.)

AND THEN (du du duuuu) – you’ll sauté some minced garlic and ginger for a hot sec, then add the cabbage and let it wilt wilt wilt. I have no idea why that sentence needed the “du du duuu.”

But this next part is very important! Add soy sauce. Quite a bit, man – like 4 Tbs. of it. Maybe even more, if you’re a salt freak like me.

Asian Beef and Cabbage / Bev Cooks

But it’s this next part that really changes the game! Garnish with a LOT of mint leaves, fresh lime juice, and microgreens. Bitter microgreens. Spicy microgreens. If you can’t find them, you’re still a good person.

Asian Beef and Cabbage / Bev Cooks

But it’s this next part that will freak you out! Drizzle with some hot chili oil. Or sesame oil! And sprinkle with crushed peanuts for a sweet crunch. Maybe even some fried garlic if you’re a weirdo like me. The bison and cabbage are the base, and the accessories are where you get crazy.

REMEMBER I SAID IT WAS CRAZY?

Sorry to scream at you.

Make this. Just freaking make this.

Asian Beef and Cabbage / Bev Cooks

Maybe a little more soy sauce?

Asian Beef and Cabbage
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Ingredients

  • 1 pound bison (or grass-fed beef)
  • 2 Tbs. extra-virgin olive oil (or sesame oil)
  • 5 garlic cloves, minced
  • 1-inch chunk of fresh ginger, minced
  • 1 (3 pound) Napa cabbage, stem removed and leaves chopped
  • 4 Tbs. soy sauce (more to drizzle at the end)
  • 1/2 cup loose fresh mint leaves (as much as you want!)
  • Small handful of microgreens
  • 2 limes
  • Optional garnishes: fried garlic, chopped peanuts, a drizzle of hot chili oil or sesame oil
  • Salt and pepper
  • Cooked white Jasmine rice

Instructions

  1. In a large skillet over medium-high heat, brown your bison or beef. Liberally season with salt and pepper; set aside.
  2. Back in the skillet, add the olive oil. Bring it to a medium-high heat, then add the garlic and ginger. Sauté for about a minute, until fragrant, then add the chopped cabbage. You might need to do this in batches, as the cabbage wilts. Season with salt and pepper. Once the cabbage has wilted, stir in the soy sauce.
  3. Add the beef back to the skillet, then garnish with anything you want! Mint leaves, the juice from one of the limes, microgreens, hot oil, sesame oil, peanuts, fried garlic. Just get it to the point where you sob like a raging idiot.
  4. Serve with white rice and extra lime wedges!
  5. Serves four.
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http://bevcooks.com/2017/06/asian-beef-cabbage/

Asian Beef and Cabbage / Bev Cooks

Crazy.

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13 Responses to Asian Beef and Cabbage

  1. Jennifer June 6, 2017 at 8:25 am #
    Ok, this looks amazing. The yelling is totally warranted. I don't know if I can find bison near me, but I'm definitely making this soon!
  2. Jennifer June 6, 2017 at 3:58 pm #
    I used to order a dish similar to this at a restaurant and it was made with lamb. It was delicious but they took it off the menu. ☹️ I'll definitely try this recipe!
    • Jennifer June 6, 2017 at 3:59 pm #
      I'm a different Jennifer than previous post btw 😉
  3. Patrick Andrew Adams June 7, 2017 at 1:05 pm #
    I think this might just happen tonight.
  4. Stephanie D. June 7, 2017 at 5:12 pm #
    This looks amazing! Making it! Also- Dawson's is a huge thumbs down. I know people say it gets better ...but it sure doesn't. Sorry...
  5. Wendy June 12, 2017 at 12:36 am #
    Made this tonight! After a day of cleaning and laundering and chucking kids toys in the goodwill box and then chasing kids out of the goodwill box. Plus a trip to the park, a trip to the store, a trip to the moon. Seriously busy sweaty day. But dinner was so easy and such a treat since the hubby and I got it all to ourselves! (The kids are not interested in mint or micro greens). ANywhooooo......super delicious, salty, limey, a little heat, a little sesame oil, a lot of peanuts. And so so fast. Done before the rice cooker clicked! I will for sure make this again and again....thank you!
  6. Krista June 12, 2017 at 6:46 pm #
    Lol at "serves 4" my husband wolfed this entire thing for supper tonight.
    • Krista June 12, 2017 at 6:46 pm #
      My husband and I haha
  7. Kate @ Cooking On Clocks June 13, 2017 at 8:24 am #
    This looks amazing! Definitely grabbing some cabbage at the farmers market this weekend (and they were enormously/freakishly large at my farmers market too!)
  8. Ali June 14, 2017 at 8:23 am #
    Made this last night and it was so good! Thank you!
  9. Clara June 24, 2017 at 10:03 pm #
    Yesssss! So good. Made it for dinner tonight and want to punch the flavour in the face.

Trackbacks/Pingbacks

  1. Slow Cooker BBQ Pulled Pork Sandwiches | Bev Cooks - June 20, 2017 […] simply cabbage (I used the rest of my enormo napa cabbage from the bison recipe, but you can use regular green cabbage!), carrots, cilantro or parsley, lime juice and salt. The […]
  2. Japanese Cabbage Dish • Japan Technology News - June 28, 2017 […] Duangchandr’s pad Thai–the ubiquitous sautéed rice noodle dish with fried egg, meat, vegetables and peanuts–is nothing like what Americans are used to. [19] Their popular dish is omurice that is accompanied by side dishes like salad, boiled potato, and soft bread. [21] Yay okonomiyaki!! I’ve always been a fan of the dish and I liked Gottsui when it was in this spot, but I gotta say – Hiroshima style okonomiyaki is my new fave kind!! I really really like the noodles in the pancake itself. [17] Chef Peter Chang, a Bethesda resident whose flagship restaurant, Q by Peter Chang, was set to open on East West Highway in Bethesda this spring, says noodle history in China dates back more than 2,000 years, and this particular dish is one of the five oldest. [19] The region is known for the wheat that’s grown there, which is why noodles are the main dish for the locals instead of rice. [19] Sometimes customers who aren’t used to fresh noodles think they’ve gotten the wrong dish. [19] I used to order a dish similar to this at a restaurant and it was made with lamb. [51] […]

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