THAI STEAK CABBAGE WRAPS

Thai Steak Cabbage Wraps image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

4 ounces rice vermicelli
2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
2 tablespoons Thai sweet chili sauce
1 tablespoon fish sauce
1 tablespoon fresh lime juice 1 pound boneless beef sirloin steak (about 1 inch thick), excess fat trimmed
1 tablespoon oyster sauce
1 head napa cabbage
1/2 mango, peeled and cut into thin strips
1/3 cup roasted salted peanuts, chopped
1/2 cup fresh cilantro
1/2 cup fresh basil

Steps:

Preheat a grill to medium high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 teaspoon sesame oil and season with salt and pepper.
Combine 1/4 cup water, the chili sauce, fish sauce, lime juice and 2 pinches salt in a small bowl. Set aside.
Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 teaspoon sesame oil. Grill the steak, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes.
Meanwhile, pull off 16 outer leaves from the cabbage head and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro and basil. Season with salt. Serve with the sauce.

Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 56 milligrams, Sodium 729 milligrams, Carbohydrate 39 grams, Fiber 2 grams, Protein 25 grams, Sugar 10 grams