Learn from my mother how to make a delicious new style of beef roll, refreshing in the mouth on summer days

Beef roll with cabbage is a familiar dish loved by many people. This is considered a snack or appetizer on the party table. Beef roll with cabbage attracts people to enjoy by the chewy, sweet taste of beef, a little spicy of apricot leaves and the sweet and sour taste of vegetables such as cucumber, carrot, green banana, pineapple… Not only that, when dipping cabbage rolls with soy sauce mixed with mustard, the dish adds another layer of attractiveness that only those who enjoy it can feel.

Normally, when making cabbage rolls, the beef will be boiled until almost cooked, the meat will be soft, sweet and not too tough. Then it will be rolled with vegetables and enjoyed with dipping sauce. However, in order to make this dish more flavorful and mouth-watering, Ms. Chau Ngoc (Hanoi) has changed the way beef is processed. As a result, the quality of the food changes dramatically. Chau Ngoc herself also has to confirm that this method helps “Tender delicious beef combined with the freshness of vegetables, making the dish extremely attractive, not inferior to a restaurant”.

Here is how to make beef roll with cabbage of Ms. Chau Ngoc, please refer to it for your family to enjoy, ensuring the summer meal is more delicious, cool and attractive:

1. Ingredients

– Beef loin: 500g. (You can use beef tenderloin or beef fritters as well, sirloin will be a bit dry).

– 1 cucumber, 1 carrot, 1 green banana, ½ pineapple, can add star fruit

– Apricot leaves (cabbage)

– 1 small branch of ginger

– Soy sauce (soy sauce), mustard, omaha salt and pepper, cooking oil

2. How to do it

– Green banana peeled, cut the lead, then soaked with a little water mixed with vinegar. Take out, wash and dry. Bananas should be done later to help prevent bruising.

– Carrots, cucumbers, pineapples cleaned and then cut into lead shapes.

– Vegetables picked up the top of the leaves, washed, drained.

– Cut ginger into strips, soak in a little water. When almost eating, take it out to dry, roll to serve.

– Wash the meat and pat dry, do not let water stick. Marinate the meat with a little salt and pepper (just a little) for about 5 minutes. Simply marinate to retain the characteristic flavor of the meat.

– Add a little cooking oil to the pan, then fry for about 4 minutes on each side. The frying time depends on the thickness of each piece of meat and the desired doneness. The other day, I sautéed for 4 minutes and it was medium.

After frying, put the meat on a cutting board, let the meat rest for a while, then cut the lead shape to eat. Letting the meat rest will help the surface of the meat to be hunted but still retain the softness and succulent inside.

– Make dipping sauce: Add soy sauce to taste, add mustard, stir well. You can add a few slices of chili pepper if you like.

Enjoy: Add beef, vegetables, ginger, one at a time, roll up a little of each and then dip it with mustard soy sauce and you’re done.

If you want to roll, prepare a few stalks of green onions, blanch in boiling water until soft. Then roll to where you can tie the knot there.

When eating, hold each roll of beef wrapped in cabbage leaves dipped with mustard dipping sauce and then slowly sip and enjoy.

Good luck!