Steam-Simmered Beef and Chinese Cabbage Recipe

Name: Steam-Simmered Beef and Chinese Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 Chinese cabbage; 100 grams Thinly sliced beef; 2 Aburaage (for sushi); 150 ml * Water; 1 tbsp * Usukuchi soy sauce; 1 tbsp * Sake; 2 tsp * Mirin; 1 tsp * Sugar; 1 1/2 tsp * Dashi stock granules; 2 tsp Sesame oil

Servings: persons

1/4 Chinese cabbage
100 grams Thinly sliced beef
2 Aburaage (for sushi)
150 ml * Water
1 tbsp * Usukuchi soy sauce
1 tbsp * Sake
2 tsp * Mirin
1 tsp * Sugar
1 1/2 tsp * Dashi stock granules
2 tsp Sesame oil

1
Roughly chop the cabbage into 4 cm pieces.
2
Cut up the beef into bite sized pieces.
3
Wrap the aburaage in paper towels and squeeze tightly to remove excess oil.
4
Slice into thin strips.
5
Heat the sesame oil in a pan or pot over medium heat.
6
Add the cabbage and cook for 2 to 3 minutes.
7
Lower the heat, cover with a lid, and steam cook for about 3 minutes.
8
Add the * ingredients.
9
When the pot comes to a boil, add the beef and aburaage and mix lightly.
10
Cover again and simmer until the beef is cooked through.
11
Finished!
12
Add some ichimi spice to taste.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 Chinese cabbage, 100 grams Thinly sliced beef, 2 Aburaage (for sushi), 150 ml * Water, and more.

Yes, Steam-Simmered Beef and Chinese Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steam-Simmered Beef and Chinese Cabbage

How did you like this recipe?

Frequently Asked Questions