Vietnamese Beef Cabbage Wraps

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!!

Vietnamese Beef Cabbage Wraps

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.

Check out the recipes for Week 1, Week 2, and Week 3– and of course this week!

Vietnamese Beef Cabbage Wraps

It’s a unique combo, but trust me, you’ll want to make these! The beef is EVERYTHING.

Vietnamese Beef Cabbage Wraps
Serves 4
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Prep Time
10 min
Cook Time
8 hr
Prep Time
10 min
Cook Time
8 hr
For the Slow Cooker Vietnamese Beef
  1. 2 pounds grass-fed sirloin steak
  2. 3 garlic cloves, minced
  3. 1 onion, sliced
  4. 1 tablespoon chopped lemon grass
  5. 2 teaspoons toasted sesame oil
  6. 1/4 cup coconut aminos
  7. 1/2 teaspoon fish sauce
  8. 1 tablespoon chili paste
  9. 1/2 teaspoon ginger powder or 1-inch chunk grated fresh ginger
  10. 1 lime, juiced
  11. 1 tablespoon coconut sugar
Fried Okra
  1. 1/4 cup avocado oil
  2. 2 cups okra, chopped into 1/2 inch pieces
  3. 2 eggs, whisked
  4. 1 cup blanched almond flour
  5. Pinch fine sea salt, more to taste
  6. Pinch black pepper
For the Blistered Shishito Peppers
  1. 1 1/2 cup shishito peppers
  2. 1 tablespoon avocado oil or extra-virgin olive oil
  3. Pinch sea salt
Everything else
  1. Additional lime wedges, for garnish
  1. Season steak generously with salt and pepper. In a hot skillet with a little oil, sear both sides of the steak and add into the insert of your slow cooker. Add in remaining ingredients, toss, and set on low for 8 hours.
  2. In a small bowl whisk together 2 eggs and add chopped okra into the egg mixture and let sit for 5 minutes.
  3. In a separate small large bowl combine almond flour and add in salt and pepper. Dip the okra into the almond flour mixture and toss to coat.
  4. Heat oil in a skillet and when it's hot, fry okra on each side for about 2 minutes until golden and fork tender. Remove and set aside.
  5. Toss shishito peppers in oil and salt and broil on high for 3-4 minutes on each side, watching to avoid burning completely.
  6. Place beef, peppers, and okra in napa cabbage leaves, squeeze with lime juice, and serve with additional lime wedges.
  1. Top with your favorite veggies - this beef is great with everything!
Lexi's Clean Kitchen


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