Thai Beef Cabbage Wraps

Prep Time
Cook Time
Ready In

"This recipe is really quick to put together, making it great for a weeknight! Serve with fresh lime wedges and fresh cilantro."

Original recipe yields 4 servings


  • Serving Size: 1 (311.8 g)
  • Calories 385
  • Total Fat - 17.4 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 78.2 mg
  • Sodium - 1080.5 mg
  • Total Carbohydrate - 28.2 g
  • Dietary Fiber - 5.3 g
  • Sugars - 6.1 g
  • Protein - 27.9 g
  • Calcium - 82.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 31.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat.

Step 2

Sprinkle the steak with 1/4 teaspoon salt and pepper. Place the steak in the skillet. Cook 4 minutes on each side or until it reaches your desired degree of doneness.

Step 3

Remove from the pan; let stand 10 minutes. Cut steak across the grain into thin slices; sprinkle with 1/4 teaspoon salt.

Step 4

Add the remaining 1 1/2 teaspoons oil and onion to the skillet; cook 2 minutes, stirring constantly. Sprinkle with the remaining 1/4 teaspoon salt.

Step 5

Heat the rice according to the package directions.

Step 6

Combine rice and 2 tablespoons chili sauce in a bowl; toss to combine.

Step 7

Divide the rice evenly among the cabbage leaves. Top evenly with the steak and onions.

Step 8

Combine the remaining 2 tablespoons sauce and wter in a small bowl, stirring with a whisk; drizzle evenly over the wraps.

Tips & Variations

No special items needed.



What a great tasting wrap...I cut the recipe in half for the two of us...and was able to fill 6 napa leaves...I used a sirloin steak and leftover white rice...totally forgot about adding cilantro...I'll remember that next time...made for "Only the Lonely" tag game...

review by:
(23 Feb 2021)