Steamed Napa Cabbage with Beef Brisket

Name: Steamed Napa Cabbage with Beef Brisket
Total time: 10 min
Yield: 684 g
Ingredients: Enoki mushroom (fresh) 100 g; Bean sprouts 50 g; Korean beef brisket (grade 2, fresh) 100 g; Napa cabbage 100 g; Soy sauce 10 회분; Water (bottled) 300 잔; Tsuyu (Japanese soup base) 24 g

Cook 10 min Difficulty EASY 403 kcal

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Ingredients

Main ingredients

Enoki mushroom (fresh) 100 g
Bean sprouts 50 g
Korean beef brisket (grade 2, fresh) 100 g
Napa cabbage 100 g

Seasonings/Sauce

Soy sauce 10 회분
Water (bottled) 300 잔
Tsuyu (Japanese soup base) 24 g

Nutrition summary

Carbohydrates 16.45 g 16%

Protein 22.94 g 22%

Fat 28.21 g 62%

Serving size 684g

Cooking steps

1

Wash the napa cabbage thoroughly and cut it into bite-sized pieces.
2

Prepare the beef brisket by cutting it into bite-sized portions.
3

Lay the cabbage on the bottom of the pot and place the beef brisket on top.
4

Sprinkle a little salt and pepper.
5

Cover with a lid and steam on medium-low heat until the cabbage softens.
6

Serve with soy sauce seasoning.

Steamed Napa Cabbage with Beef Brisket

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