Beef Napa Cabbage Steamed Dish is a delicate, flavorful dish that layers thinly sliced beef between tender napa cabbage leaves, then gently steamed to perfection. Seasoned with ginger and sake, it’s served with a tangy homemade ponzu sauce, balancing umami and acidity. Light yet satisfying, it’s perfect for a comforting meal.
Try this recipe from W Table.
Ingredients:
- 1/2 medium napa cabbage (350 grams)
- 200 grams beef (sliced chuck for shabu-shabu)
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 3 tablespoons sake
- A pinch black pepper
Ponzu sauce ingredients:
- 2 tablespoons soy sauce
- 1 1/2 tablespoons vinegar
- 1 tablespoon mirin
- 1 tablespoon plum syrup
- 1 1/2 tablespoons sugar
- 2 tablespoons minced shallot (or minced onion)
- 1 green chile pepper (optional)
- A pinch black pepper
(Serves 2)
Instructions:
Cut the napa cabbage in half lengthwise, making a slit near the root. Rinse under running water and drain on a colander to remove excess water.
Pat the beef slices dry with a paper towel, then season with sake, ginger powder, salt and black pepper. Thinly slice the green chile pepper.
In a bowl, combine all the ponzu sauce ingredients and mix well.
Layer the napa cabbage leaves with a slice of beef between each layer.
Once the steamer is ready with boiling water, place the napa cabbage in the steamer and steam for approximately 10 minutes.
Tip: Adjust the steaming time between 8 to 12 minutes, depending on the thickness of the beef.
Transfer the steamed beef and napa cabbage to a serving dish, then drizzle with ponzu sauce to taste and enjoy!
[Source: W Table]
(beef cabbage wraps, steamed napa cabbage with beef, Beef napa cabbage jjim, braised beef and napa cabbage)
