Skewered Beef With Cabbage and Water Chestnuts

1. 1

   Cut steaks into thin strips.

2. 2

   In a bowl combine the soy sauce, Chinese five spice, garlic, honey and seasoning.

3. 3

   Add the beef, cover and refrigerate for at least 15 minutes.

4. 4

   Remove 18 large outer leaves from the cabbage.

5. 5

   In a pan of boiling water, blanch these leaves for 1-2 minutes, then drain and plunge into a bowl of cold water.

6. 6

   Thread a strip of beef onto a long metal or wooden skewer.

7. 7

   Fold a blanched cabbage leaf into three and tuck a water chestnut in the cavity.

8. 8

   Push the skewer through the cabbage and water chestnut parcel.

9. 9

   Alternate with more beef and cabbage parcels.

10. 10

    Repeat to make 6 skewers.

11. 11

    Cook over a prepared barbecue or under a preheated broiler for 10 minutes, turning once and basting with any remaining marinade.

12. 12

    Scatter with sesame seeds and serve with rice noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.