These Vietnamese Beef Cabbage Wraps will be the new hit of your weeknight dinner! Flavorful slow cooker shredded Vietnamese beef topped with pan-fried okra and blistered shishito peppers wrapped in napa cabbage for a delicious meal pulled together from your CSA or farmer’s market haul!!
I love this dish! I had some napa cabbage from my CSA and wanted to put it to good use as a lettuce wrap replacement. I want to put this beef on EVERYTHING. It is cooked slow with my favorite set it and forget it method, and has ALL THE FLAVORS. I wanted to use up all of my CSA haul, so I breaded some okra, pan fried it up, and blistered some shishito peppers for the ultimate dinner win.
Week 4 of the CSA summer series with Fed and Fit and PaleOMG is already here. Where is summer going? We’re getting married in less than 4 weeks. NUTS.
Cassy made you Fennel Pesto Whole Chicken & Zucchini Spaghetti
Bursting with fresh flavor, this dairy-free, Paleo fennel pesto makes for a delicious roasted chicken and craveable pesto zucchini spaghetti!
Juli made you Thai Carrot & Cucumber Gazpacho
A cold soup for the hot summer months that is filled with cucumber, carrots, and tomatoes, mixed with ingredients like coconut milk and lime leaves to give it a Thai flavor and spice!
Happy CSA cooking, friends!
For the Slow Cooker Vietnamese Beef
- 2 pounds grass-fed sirloin steak
- 3 garlic cloves, minced
- 1 onion, sliced
- 1 tablespoon chopped lemon grass
- 2 teaspoons toasted sesame oil
- 1/4 cup coconut aminos
- 1/2 teaspoon fish sauce
- 1 tablespoon chili paste
- 1/2 teaspoon ginger powder or 1-inch chunk grated fresh ginger
- 1 lime, juiced
- 1 tablespoon coconut sugar
- 1/4 cup avocado oil
- 2 cups okra, chopped into 1/2 inch pieces
- 2 eggs, whisked
- 1 cup blanched almond flour
- Pinch fine sea salt, more to taste
- Pinch black pepper
For the Blistered Shishito Peppers
- Additional lime wedges, for garnish
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