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Steamed Napa Cabbage Rolls with Beef and Enoki
30 minPorcje: 1Nutri-Score A€€
A
30 min
30 minSteamed Napa Cabbage Rolls with Beef and Enoki
przepis od
yunnie_kitchen
@yunnie_kitchen
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czego potrzebujesz
Składniki
napa cabbage (leaves separated)Warzywa i owoce10 kawałki
beef (thinly sliced)Mięso150 g- perilla leaves (fresh)Warzywa i owoce10 kawałki
- enoki mushrooms (trimmed, separated)Warzywa i owoce100 g
- mung bean sprouts (rinsed)Warzywa i owoce150 g
soy sauceSpiżarnia30 ml
allulose (or sugar or honey)Spiżarnia15 ml
vinegarSpiżarnia15 ml
garlic (minced)Warzywa i owoce15 ml- green onion (thinly sliced)Warzywa i owoce1 kawałek
- Korean mustard (optional)Spiżarnia5 g
na porcję
Wartości odżywcze
442kcal
- Węglowodany
- 30 g
- Białko
- 40 g
- Tłuszcz
- 18 g
czego użyjesz
Przybory
Parowar
Garnek
Miska
krok po kroku
Przygotowanie
- Krok 1
Blanch the cabbage leaves
- Separate the napa cabbage leaves.
- Blanch them in boiling water until soft and pliable.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Serve
- Serve the steamed rolls with the dipping sauce.