I really, really wanted to make Asian Beef Lettuce Wraps, but I can’t find lettuce anywhere. Time to improvise! I had a head of cabbage in my fridge that I needed to use up and figured what the heck. Lol! They turned out great! The heat of the chile paste and the creaminess of the Sriracha Aioli went so well together. I decided to make some copycat Panda Express Chow Mein to go with it.
Asian Beef Cabbage Rolls
• 12 Cabbage Leaves; steamed until tender
• 2 lbs Lean Ground Beef
• 1 large Shallot; minced
• 2 large Garlic Cloves; minced
• 1 teaspoon fresh Ginger; finely minced
• 1/2 cup Carrot; chopped
• 1/2 cup Sugar Snap Peas; chopped
• 1 cup Rice; cooked
• 8 oz Water Chestnuts; chopped
• 1 teaspoon Sesame Oil
• 1/4 cup Soy Sauce
• 1 teaspoon Chile Paste
• 1 Tablespoon Mirin
• 1 teaspoon Fish Sauce
• 1 teaspoon Oyster Sauce
• 2 Tablespoons Hoisin Sauce
• Salt and Pepper to taste
• 1/2 cup Teriyaki Sauce
• 1 Tablespoon Sriracha
• 1/4 cup Mayo
• Small pinch of salt
• Splash of Mirin
- Heat a large skillet or dutch oven over medium high heat and add in ground beef, shallot, garlic, ginger, carrot and sugar snap peas. Saute until beef is cooked through then drain. Add in rice and water chestnuts; cover and turn off heat.
- In a bowl, combine all of the sauce ingredients and add to the beef mixture; stirring to coat.
- Preheat oven to 325°F.
- Place 1/2 – 2/3 of a cup of filling into each cabbage leaf and roll tightly. Place in large baking dish and drizzle Teriyaki sauce over top. Cover with foil and bake for 20 minutes.
- Meanwhile, combine Sriracha Aioli ingredients and whisk until smooth.
- Removed the cabbage rolls from the oven and remove foil, allowing to cool for 5-7 minutes.
- Drizzle aioli over top and garnish with cilantro, sesame seeds or fresh chiles slices.
- Enjoy!
Looking for a side dish? Try one of these!
