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

Vietnamese Beef Cabbage Wraps

Prep Time 10 min Cook Time 8 hr Total Time 8:10

Ingredients

Directions

  • 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.
  • In a small bowl whisk together 2 eggs and add chopped okra into the egg mixture and let sit for 5 minutes.
  • 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.
  • 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.
  • Toss shishito peppers in oil and salt and broil on high for 3-4 minutes on each side, watching to avoid burning completely.
  • Place beef, peppers, and okra in napa cabbage leaves, squeeze with lime juice, and serve with additional lime wedges.
  • Recipe Notes

  • Top with your favorite veggies - this beef is great with everything!
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    Vietnamese Beef Cabbage WrapsVietnamese Beef Cabbage Wraps


    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!

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    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!

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    Happy CSA cooking, friends! 

    Vietnamese Beef Cabbage Wraps

    Prep Time 10 min Cook Time 8 hr Total Time 8:10

    Ingredients

      For the Slow Cooker Vietnamese Beef

      Fried Okra

      For the Blistered Shishito Peppers

      Everything else

      • Additional lime wedges, for garnish

      Directions

    • 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.
    • In a small bowl whisk together 2 eggs and add chopped okra into the egg mixture and let sit for 5 minutes.
    • 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.
    • 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.
    • Toss shishito peppers in oil and salt and broil on high for 3-4 minutes on each side, watching to avoid burning completely.
    • Place beef, peppers, and okra in napa cabbage leaves, squeeze with lime juice, and serve with additional lime wedges.
    • Recipe Notes

    • Top with your favorite veggies - this beef is great with everything!
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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      9 comments on “Vietnamese Beef Cabbage Wraps

      • Priscilla says:

        What do you do after dipping the okra into egg? The recipe doesnt say what to do with the almond flour mixture.

        Reply
      • jennyquack says:

        I made this beef today, oh my goodness! We always joke about how to tell a recipe is good by the happy noises my child makes while eating…”mmm, mmm. mmm, MMM”! I think that is equivalent to 4 stars! I used chuck roast, I’m assuming the sirloin is less fatty? Does it still shred for you?

        Reply
      • Hi Lexi- It sounds like we have been on the same road with leaky gut issues and other health problems. I am enjoying your cookbook but can’t get the bread to work. The ingredients raise and get brown on the outside, but the inside remains a pasty gel after extending the cook time 30-45 minutes longer than recommended. I have made the all purpose sandwich bread and pancakes.

        Please help me figure this out my husbands birthday is Friday and I would like to make him a birthday cake.
        Thank you!

        Reply
        • Hi Tami! That’s strange, nobody has that issue. Are you following the recipe exactly? The cake in the book is a winner!

          Reply

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