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

  • Prep Time: 10 min
  • Cook Time: 8 hr
  • Total Time: 4 minute


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

Fried Okra:

  • 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:

  • 1 1/2 cup shishito peppers
  • 1 tablespoon avocado oil or extra-virgin olive oil
  • Pinch sea salt

Everything else:

  • Additional lime wedges, for garnish


  • 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.
  • Notes

  • Top with your favorite veggies – this beef is great with everything!
  • Nutrition

    • Calories: 649
    • Sugar: 8.7g
    • Sodium: 366mg
    • Fat: 27.1g
    • Saturated Fat: 7.3g
    • Carbohydrates: 20.8g
    • Fiber: 5.8g
    • Protein: 76.2g
    • Cholesterol: 286mg


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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!


    July 27, 2016

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    Join The Discussion

    9 Responses

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

    2. 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?

    3. 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!

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

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