Mongolian Beef Cabbage Rolls - cooking recipe

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

Preparation

Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
Separate about 10-12 cabbage leaves and blanch in boiling water until soft. drain and let cool or rinse with cold water.
Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.
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.
Allow vegetables to cool.
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.
Brush with oil or spray w cooking spray.
Place on grill over direct medium low heat. cook about 10 minutes on each side.
Serve with rice noodles, and chili garlic sauce and/or ht mustard.