Instructions

• 1

  Fill a large pasta pot with about 4-inches of water, and bring to a boil. Place cabbage leaves into boiling water, and blanch for 1 minute to soften. Remove cabbage from boiling water drain, and pat dry.

  Change it up! You don’t have to cook the cabbage leaves! Layer raw Napa cabbage leaves with avocado spread, julienne vegetables, and Mongolian Beef for an extra delicious crunch factor. Mongolian-Beef Cabbage Boats are so refreshing especially on hot summer days!

• 2

  Suggested tools for preparing vegetables. Cut yellow squash and red bell pepper with a julienne vegetable peeler. Use a potato peeler to thinly slice cucumbers into ribbons. Remove the strings on the celery, and use a knife to cut small strips. Cut the vegetables into 3-inch long pieces or the same size as the width of the cabbage.

• 3

  Combine all of the Avocado Spread ingredients into a mini-food processor. Blend until smooth with speckles.

• 4

  Cut open pouch, thoroughly drain beef broth, and discard. Cut beef into 1/2-inch wide strips. Heat skillet, over HIGH until extremely hot. Add 1 TBSP of your preferred cooking oil.

• 5

  Add scallions to hot oil and sauté for 1 minute. Add beef and sear on both sides for about 1 minute. Add Kevin’s Mongolian Sauce, reduce heat to LOW, and simmer for 30 seconds, stir beef to coat with sauce.

• 6

  To Form Cabbage Wraps: Place cabbage leaves horizontally on the work surface. Spread each cabbage leaf with about 1 TBSP avocado spread. Layer vegetables vertically across the width of the cabbage leaf. Starting with the smallest end of the cabbage leaf roll to the opposite end. Secure with a toothpick or a long strip of scallion. Serve at room temperature or warm.