Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Boneless beef sirloin steak 1 ts Rice wine or dry sherry
2 ts Cornstarch 1 ts Sesame oil
2 ts Soy sauce 1/4 ts Ground red pepper
1 1/2 ts Sugar 1 ea Clove garlic, minced
4 lg Cabbage leaves or Chinese 2 tb Cooking oil
-Cabbage leaves 1 lg Carrot, shredded
4 ts Hoisin sauce or ketchup 1/2 md Red or green sweet pepper,
1 1/2 ts Bean sauce or bean paste -julienne strips
-(optional) 3 ea Green onion, thinly sliced
1 ts Ground ginger 3/4 c Quick cooking rice, cooked

Trim fat from beef; partially freeze. Thinly slice beef into julienne
strips. In a medium mixing bowl combine beef, cornstarch, soy sauce
and 1/2 teaspoon of the sugar; set aside. Place cabbage leaves in
boiling water 1 minute; drain. In a small bowl combine remaining
sugar, hoisin sauce or ketchup, bean sauce or paste, ginger, wine or
sherry, sesame oil and ground re pepper. In a wok or large skillet
stir-fry garlic in hot oil for 15 seconds. Add beef mixture, stir-fry
for 2 to 3 minutes or until done. Stir in hoisin mixture, carrot,
sweet pepper, and green onions. Cook and stir for 1 minute more. To
serve, place on one-fourth of the cooked rice on each cabbage leaf;
top with one-forth of the beef mixture. Fold in sides of leaves; roll
up. Serve warm.

Calories per serving: 494 Number of Servings: 2 Fat
grams per serving: 24 Approx. Cook Time: Cholesterol per
serving: 57 Marks:

Submitted By MARY SMITH On 04-03-95

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