A low-carb, high-protein lasagna using napa cabbage instead of wonton wrappers, with beef and shrimp filling.
Prep: 15 min · Serves: 1 serving
Ingredients
- 150g extra lean beef (raw weight)
- 150g shrimp (raw weight)
- Chopped green onion
- 1 tsp grated ginger
- ½ tbsp minced garlic
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- ½ tbsp oyster sauce
- 1 tsp brown Splenda
- ½ tsp salt
- 1 tsp white pepper
- ¼ cup chicken broth
- Napa cabbage leaves
- Sesame seeds
- 2 tbsp soy sauce (for sauce)
- ½ tsp sesame oil (for sauce)
- Pinch of chili flakes/gochugaru (for sauce)
Instructions
- 1. Combine beef, shrimp, green onion, ginger, garlic, soy sauce, sesame oil, oyster sauce, brown Splenda, salt, and white pepper in a bowl and mix well.
- 2. Line the bottom of an oven-safe dish with napa cabbage, add half the filling and flatten. Cover with napa cabbage, repeat with remaining filling, and top with a final layer of napa cabbage.
- 3. Add ¼ cup chicken broth and steam until cooked through, about 10-12 minutes.
- 4. Mix 2 tbsp soy sauce, ½ tsp sesame oil, and a pinch of chili flakes for the sauce. Top dish with green onions, sesame seeds, and the sauce before serving.
C
By Chris Lee
