Beef cabbage cups
Uncooked lean trimmed beef eye round
10 oz, thinly sliced
Blue Apron x vegetable demi-glace
Uncooked green cabbage
- Prepare the ingredients & make the sauce: Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; carefully separate the leaves (keeping them as intact as possible). Halve the radishes lengthwise, then thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a medium bowl, combine the vinegar and half the honey (kneading the packet before opening); stir to combine. Add the sliced radishes and grated carrots. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the soy sauce, demi-glace, remaining honey, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.
- Cook the zucchini & beef: While the vegetables marinate, pat the beef dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the zucchini; season with salt and pepper and cook, without stirring, 2 to 3 minutes, until lightly browned. Push the zucchini to the side of the pan. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add half the sauce. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is just cooked through.
- Assemble the cabbage cups & serve your dish: Assemble the cabbage cups using the cabbage leaves (you may have extra), cooked beef and zucchini, and marinated vegetables. Serve with the remaining sauce on the side. Enjoy!
- Makes 2 servings. Each serving is half the recipe.