Plat
Steamed Napa Cabbage Rolls with Beef and Enoki
30 minPour 1Nutri-Score A€€
A
30 min
30 minSteamed Napa Cabbage Rolls with Beef and Enoki
recette de
yunnie_kitchen
@yunnie_kitchen
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
napa cabbage (leaves separated)Fruits et légumes10 morceaux
beef (thinly sliced)Viandes150 g- perilla leaves (fresh)Fruits et légumes10 morceaux
- enoki mushrooms (trimmed, separated)Fruits et légumes100 g
- mung bean sprouts (rinsed)Fruits et légumes150 g
soy sauceÉpicerie30 ml
allulose (or sugar or honey)Épicerie15 ml
vinegarÉpicerie15 ml
garlic (minced)Fruits et légumes15 ml- green onion (thinly sliced)Fruits et légumes1 morceau
- Korean mustard (optional)Épicerie5 g
par portion
Nutrition
442kcal
- Glucides
- 30 g
- Protéines
- 40 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Cuiseur vapeur
Marmite
Saladier
pas à pas
Préparation
- Étape 1
Blanch the cabbage leaves
- Separate the napa cabbage leaves.
- Blanch them in boiling water until soft and pliable.
- Étape 2
Fill and roll the cabbage rolls
- On each blanched cabbage leaf, place a perilla leaf, a slice of beef and a few enoki mushrooms.
- Roll tightly to enclose the filling.
- Étape 3
Steam the rolls
- Line a steamer with the mung bean sprouts.
- Place the cabbage rolls on top and steam until the beef is cooked through.
- Étape 4
Make the dipping sauce
- Mix the soy sauce, allulose, vinegar, minced garlic and green onion together.
- Add a little Korean mustard for an extra kick if you like.
- Étape 5
Serve
- Serve the steamed rolls with the dipping sauce.