Recipe Friday- Thai Beef Cabbage Wraps

May 24, 2019

Prep: 15 minutes

Cook: 15 minutes

Serves: 4



1  pound Creekstone Farms® USDA Choice Beef Premium Black Angus Boneless Ribeye Steak

½  teaspoon kosher salt

¼  teaspoon ground black pepper

1  tablespoon canola oil

1  cup thinly sliced red onion

1/3  cup hoisin sauce

2½  tablespoons water

2  tablespoons 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 chopped Baby Peeled Carrots

¼  cup Planters® Lightly Salted Dry Roasted Peanuts

Cilantro sprigs for garnish (optional)



1. 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.)


2. Add red onion to same skillet with drippings; cook 3 minutes, stirring frequently. In small bowl, stir hoisin sauce, water and chili sauce.


3. Thinly slice steak across the grain. Evenly top cabbage leaves with rice, steak, red onion, green onion, cucumber and carrots; serve with sauce and peanuts garnished with cilantro sprigs, if desired.


Approximate nutritional values per serving: 390 Calories, 15g Fat (3g Saturated), 67mg Cholesterol, 764mg Sodium, 34g Carbohydrates, 4g Fiber, 29g Protein




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