Mongolian Beef Cabbage Rolls

Based on Colorful Mongolian Beef Stir Fry. I wanted to see what would happen with Napa cabbage rolls on my grill. The results, according to my wife and my own opinion were very tasty.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 500  g lean ground beef
• 5  cups  finely shredded Chinese cabbage
• 2  teaspoons sea salt
• 1⁄4 cup  vegetable oil
• 2  tablespoons dry sherry
• 2  tablespoons hoisin sauce
• 1  tablespoon oyster sauce
• 1  teaspoon malt vinegar
• 1⁄2 teaspoon  sesame oil
• 1  small carrot, peeled and finely sliced
• 1⁄2 medium  red pepper, finely sliced
• 3⁄4 cup  finely sliced green onion

• marinade

•  dry sherry
•  light soy sauce
•  cornstarch
•  garlic clove, finely diced
•  sesame oil

Directions

1. Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
2. Separate about 10-12 cabbage leaves and blanch in boiling water until soft. drain and let cool or rinse with cold water.
3. Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.
4. Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. . Stir through scallions, reserving just a little to garnish, and remove from heat.
5. Allow vegetables to cool.
6. Take a cabbage leaf, spread an ounce or so of the meat mixture on it, add vegetables and roll. seal with a toothpick soaked in water.
7. Brush with oil or spray w cooking spray.
8. Place on grill over direct medium low heat. cook about 10 minutes on each side.
9. Serve with rice noodles, and chili garlic sauce and/or ht mustard.