These Thai Beef Cabbage Wraps rival restaurant taste, but are better for you and your wallet! Join Whitney as she makes budget-friendly homemade wraps.
After cooking your meat, be sure to tent with foil and let it rest for at least 10 minutes! It will continue to cook once removed from the heat. After resting, cut into slices against the grain. Then it’s time for toppings!
The sauce is easy to throw together and adds so much flavor. If you want to enhance the Thai flavors, try adding some peanut butter to your sauce. Or add texture by topping your wraps with crushed peanuts or cashews. Garnish with cilantro!
Follow the full recipe below:
Ingredients:
1 pound ribeye or sirloin steak
½ tsp kosher salt
¼ tsp ground black pepper
1 tbsp canola oil
1 cup thinly sliced red onion
1/3 cup hoisin sauce
2 tbsp sweet Thai chili sauce
8 napa cabbage leaves
1 cup cooked brown rice, warmed
1 green onion, thinly sliced
1 cup chopped cucumber
½ cup matchstick-cut carrots
Directions:
- Heat large cast iron skillet over medium-high heat. Sprinkle steak with salt and pepper; add oil to skillet. Cook steak 8 minutes or until internal temperature reaches 135° for medium-rare, turning once; transfer to cutting board. Loosely cover with aluminum foil; let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
- Add red onion to same skillet with drippings; cook 3 minutes, stirring frequently. In small bowl, stir hoisin sauce, 2 1/2 tablespoons water, and chili sauce.
- Thinly slice steak across the grain. Evenly top cabbage leaves with rice, steak, red onion, green onion, cucumber, and carrots; serve with sauce.
