Steamed Napa Cabbage with Beef: A Hearty and Healthy Delight
Steamed Napa Cabbage with Beef: A Hearty and Healthy Delight
Quick & Easy! Beef and Cabbage Steaks: A Recipe for Health and Flavor
Wondering what to cook today? Faced with leftover cabbage and beef bulgogi in the fridge, I decided to create a delicious ‘Steamed Cabbage with Beef’. This dish is incredibly moist and tender thanks to the steaming method, showcasing a wonderful harmony between the soft cabbage and chewy beef. Its mild flavor makes it a healthy and satisfying meal, perfect for any occasion, including special gatherings.
Beef and Cabbage Steak Ingredients- 1 head of Napa cabbage (medium-sized)
- 300g thinly sliced beef for bulgogi
- 1/2 stalk of green onion (thick part)
- A pinch of minced garlic (adjust to taste)
- 2 Tbsp soy sauce
- 2 Tbsp beef broth or water
- 2 Tbsp sesame oil
- 2 Tbsp vinegar
- 1 Tbsp oligosaccharide or corn syrup
- A pinch of sesame seeds (toasted and crushed)
Cooking Instructions
Step 1
Begin by thoroughly washing the Napa cabbage leaves under running water, ensuring all dirt between the leaves is removed. After washing, let it drain well in a colander. If the cabbage is too wet, the final dish might taste bland, so consider gently patting it dry with paper towels.
Step 2
Make a cut about 2-3cm deep into the thick core of the washed cabbage. Carefully insert the thinly sliced bulgogi beef into these slits. Ensure the meat is well-tucked between the cabbage leaves so it stays in place during steaming and maintains its shape.
Step 3
Fill a steamer pot with water and place the steaming rack inside. Arrange the beef-stuffed cabbage onto the rack. Cover with a lid and steam over high heat for about 20-25 minutes, or until the cabbage becomes translucent and tender. You can check for doneness by piercing it with a chopstick; it should go through easily.
Step 4
While the cabbage is steaming, let’s prepare the sauce. Finely chop the green onion and mince the garlic. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp beef broth (or water), 2 Tbsp sesame oil, 2 Tbsp vinegar, 1 Tbsp oligosaccharide (or corn syrup), and the crushed sesame seeds. Mix well to create a delicious sauce. The vinegar adds a nice tang and cuts through richness.
Step 5
Carefully remove the steamed cabbage from the steamer and let it cool slightly – it will be hot! Once it’s cool enough to handle, cut it into bite-sized pieces, about 3-4cm wide. It’s best to cut through both the beef and cabbage together to keep the meat intact and present a neat appearance.
Step 6
Arrange the cut beef and cabbage pieces attractively on a serving plate. Drizzle the prepared sauce generously over the top. For an extra touch, you can garnish with pine nuts or thinly sliced red chili peppers if desired. Your hearty and flavorful Steamed Cabbage with Beef is now ready to enjoy!
