Beef & Cabbage
by Chef John N Carminati
Ingredients
Cabbage Mix
1 white onion, sliced thick Julianne
1 medium cabbage, chopped
1 bok choy bottom, chopped (separate from leaves)
1/2 cup scallions, cut into 1 inch pieces
1 1/2 - 2 Tbsp olive oil
2 Tbsp butter
salt to taste
Beef & Marinade
1 Tbsp cumin
1/2 tsp red pepper flakes
1 tsp whole fennel seeds
2 generous pinches Kosher salt
1 Tbsp olive oil
2 tsp hot sauce
3/4 - 1 lb thinly sliced beef
Method
- In a medium bowl, combine beef marinade ingredients. Add beef slices, and let marinate.
- In oiled saute pan, sweat onions until translucent and slightly caramelized.
- Add cabbage, bok choy and butter to the pan and cover.
- Stir every so often. When bok choy and cabbage are tender, remove pan from heat and keep covered.
- In a hot pan, sear the beef until cooked through.
- Fold scallions into cabbage and add salt to taste.
- Serve beef over cabbage
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