Tender Beef and Napa Cabbage Rolls
Steamed Napa Cabbage Rolls with Savory Chili Oil Sauce – A Healthy Diet Option!
Discover a delightful recipe for steamed beef and napa cabbage rolls, offering a delicious and healthy way to enjoy both vegetables and meat. This dish is visually appealing, making it perfect for hosting guests or special occasions. It’s also an excellent choice for a healthy diet meal. Experience the wonderful combination of sweet cabbage and savory beef. The flavorful chili oil sauce adds an irresistible taste that will have you reaching for more! Feel free to use thinly sliced beef like bulgogi beef, beef brisket, or hot pot beef.
Main Ingredients- 1 head of baby napa cabbage
- 200-300g thinly sliced beef for shabu-shabu (thinly sliced beef brisket or beef plate are also good options)
- A few perilla leaves
- King oyster mushrooms (optional)
- 1 red chili pepper (or bell pepper)
- A few green onions
- 1-2 Korean green chilies (for extra spice, optional)
Chili Oil Sauce- 2 Tbsp chili oil (If making from scratch: 4 Tbsp cooking oil, 1 Tbsp chili powder, 0.5 Tbsp minced garlic)
- 2 Tbsp soy sauce
- 0.5-1 Tbsp oyster sauce (for added umami)
- 2-3 Tbsp vinegar (a splash of lemon juice is also nice)
- 30ml water
- 1-2 Tbsp oligodang (or sugar)
- A pinch of black pepper
- 2 Tbsp chili oil (If making from scratch: 4 Tbsp cooking oil, 1 Tbsp chili powder, 0.5 Tbsp minced garlic)
- 2 Tbsp soy sauce
- 0.5-1 Tbsp oyster sauce (for added umami)
- 2-3 Tbsp vinegar (a splash of lemon juice is also nice)
- 30ml water
- 1-2 Tbsp oligodang (or sugar)
- A pinch of black pepper
Cooking Instructions
Step 1
First, wash the baby napa cabbage and cut it into 2 or 4 wedges for easy eating. I cut mine into 4 wedges so they would roll up nicely. Add perilla leaves for a fragrant touch. You can also steam other vegetables like king oyster mushrooms, bean sprouts, or bok choy along with the cabbage and beef, as they pair well with the sauce.
Step 2
Since I cut the cabbage into 4 wedges, I also cut the perilla leaves in half to match the size, making them easier to wrap together with the beef.
Step 3
To easily insert the beef and perilla leaves between the cabbage leaves, you’ll need to separate them gently. Place the cabbage in cool water and lightly shake it; this will help the leaves separate without breaking the core.
Step 4
Finely chop the vegetables you’ll be serving with the chili oil sauce. Remove the seeds from the red chili pepper and slice it to your desired thickness. Finely chop the green onions. If you like it spicy, add Korean green chilies, or use bell peppers for color and a milder flavor.
Step 5
You can easily make chili oil using your microwave. In a microwave-safe bowl, combine 4 Tbsp cooking oil, 1 Tbsp chili powder, and 0.5 Tbsp minced garlic. Mix well. Cover the bowl or plastic wrap it, poking a few holes with a fork. Microwave for 1 minute and 20 seconds, stir, then microwave for another 30 seconds. This creates a flavorful chili oil.
Step 6
Strain the homemade chili oil through a fine-mesh sieve to collect the oil. Press down on the solids with a spoon to extract as much oil as possible. This method should yield about 2 Tbsp of chili oil. Let the chili oil cool down while you prepare the cabbage rolls.
Step 7
Now, carefully place a perilla leaf and some thinly sliced beef between each cabbage leaf. Using thin cuts of beef makes it easier to wrap and ensures tenderness. Great options include thinly sliced beef brisket, beef plate, or shabu-shabu cuts. For a lighter, diet-friendly meal, choose cuts with less fat.
Step 8
Repeat the process with the remaining cabbage wedges, filling each leaf with perilla leaves and beef.
Step 9
Line your steamer basket with the king oyster mushrooms (if using), then arrange the stuffed cabbage wedges on top. The mushrooms add a nice texture and absorb the flavors.
Step 10
Once the water in the steamer begins to boil, steam the cabbage rolls for about 8-10 minutes, or until the beef is fully cooked and the cabbage is tender. Be careful not to overcook, as the cabbage can become too soft.
Step 11
While the cabbage rolls are steaming and cooling slightly, prepare the sauce. In a bowl, combine the cooled chili oil with all the sauce ingredients listed. Adjust the soy sauce, sweetener, and vinegar to your personal taste. I added a little lemon juice for extra freshness, which made it even more delicious.
Step 12
Arrange the steamed beef and napa cabbage rolls on a serving plate. Garnish with the chopped red chilies, green onions, and other prepared vegetables. Drizzle generously with the prepared chili oil sauce. Your beautiful main dish is ready!
Step 13
Before serving, you can trim the tough base of the cabbage wedges to make them easier to eat. Enjoy by rolling up a tender cabbage leaf with the savory beef inside. It’s truly a delightful bite!
