Steamed Beef and Napa Cabbage Rolls: A Harmony of Tender Cabbage and Savory Beef
Perfect for Home Parties! A Special Occasion Recipe for Steamed Beef and Napa Cabbage Rolls
Create a stunning steamed dish with just two simple ingredients: tender napa cabbage and fresh beef! The combination of the sweet, tender cabbage and the rich, savory beef, dipped in a tangy, spicy, and sweet sauce, is truly delightful. With an incredibly simple preparation, this dish is perfect for special home parties or as an impressive appetizer to accompany drinks.
Main Ingredients
- 1/2 head Napa cabbage
- 300g Beef (for Bulgogi)
Sauce
- 1 Green chili pepper (jalapeño or similar), finely chopped
- 1 Red chili pepper, finely chopped
- 2 Tbsp Soy sauce
- 1/2 Tbsp Oyster sauce
- 1 Tbsp Vinegar
- 1 Tbsp Cooking wine (like Mirin or Sake)
- 1 Tbsp Minced garlic
- 5 Tbsp Water
- 1 Green chili pepper (jalapeño or similar), finely chopped
- 1 Red chili pepper, finely chopped
- 2 Tbsp Soy sauce
- 1/2 Tbsp Oyster sauce
- 1 Tbsp Vinegar
- 1 Tbsp Cooking wine (like Mirin or Sake)
- 1 Tbsp Minced garlic
- 5 Tbsp Water
Cooking Instructions
Step 1
Cut the napa cabbage in half, then cut each half into two again, making four wedges in total. Soak the cabbage wedges in running water for a short while to wash them thoroughly, then drain.
Step 2
It’s best to use thinly sliced beef, such as bulgogi-cut. If the slices are too thick, gently pound them with the back of a knife to make them thinner. Beef for shabu-shabu or thinly sliced beef brisket (chadolbagi) are also excellent choices for a tender texture.
Step 3
Carefully insert thin slices of beef between the leaves of the prepared napa cabbage wedges. Ensure the meat is placed evenly.
Step 4
Continue layering the cabbage leaves and beef slices, alternating between them until the cabbage is filled. It should resemble layers of cabbage and beef stacked together.
Step 5
Using 1/2 a head of napa cabbage and 300g of beef provides a generous portion, perfect for sharing. You can adjust the quantities to your preference.
Step 6
When you’ve finished stuffing the cabbage, it will look quite voluminous. However, the cabbage will shrink as it steams, though the generous amount of beef will ensure a satisfying meal. This recipe, using half a cabbage, yields about 2-3 servings. If you prefer a smaller portion, feel free to use 1/4 cabbage and 150g of beef.
Step 7
Add water to a steamer pot and bring it to a rolling boil over high heat. Once steam is vigorously rising, carefully place the beef-stuffed cabbage into the steamer basket. Cover tightly with a lid and steam over medium heat for approximately 15 minutes.
Step 8
Adjust the steaming time based on the size of the cabbage wedges and the heat of your stove. It’s crucial to ensure the cabbage is tender.
Step 9
In a bowl, combine all the sauce ingredients: soy sauce, oyster sauce, vinegar, cooking wine, minced garlic, and water. Whisk well until smooth. Add the chopped green and red chili peppers for color and an extra kick of flavor.
Step 10
After steaming for about 15 to 20 minutes, the cabbage should be tender and the beef fully cooked. Gently lift a central cabbage leaf to visually confirm that the beef is cooked through. I steamed for about 20 minutes as I used a larger head of cabbage.
Step 11
Once steamed to perfection, cut the beef and cabbage rolls into bite-sized pieces and arrange them attractively on a serving plate. Generously drizzle the prepared sauce over the top to complete this beautiful and delicious Steamed Beef and Napa Cabbage Rolls. Enjoy your meal!
