CABBAGE ROLLS WITH THAI STEAK

There is an excellent Thai restaurant in Atlanta that used to serve an appetizer like this as a special. It quickly earned a spot on the regular menu due to its popularity. I have re-created because I crave it often. I love the coolness of the cabbage leaf, and the incredible spiciness of the beef and herbs.

1/2 red onion, chopped
2 inch piece fresh ginger, chopped
2 cloves garlic, minced
1 T fresh cilantro, chopped
1 - 2 T fresh basil, chopped
1 lime, juiced
1 - 2 t fish sauce
1 T peanut oil
1/2 - 1 pound organic beef fillet, sliced very thin
1/2 head green cabbage
Spicy chili garlic sauce

Sweat onions, ginger and garlic in peanut oil over high heat for about 2 minutes and remove from heat (you want to render some of the sugars while still maintaining a firm vegetable, do not caramelize). Sauté steak over high heat in the same pan - you may need to add a little more oil. This will only take a minute or so. Remove from heat when cooked to medium rare. Combine onions, garlic, beef, ginger, lime juice and all the herbs. Toss them with the fish sauce to taste and season with salt and pepper. Serve in a bowl with single slices of cabbage leaves on the side with a spicy garlic chili sauce. Each person can then make their own Thai roll.