Go Back

Asian Beef Cabbage Wraps

With bold flavor and super fresh ingredients, these Asian-Inspired Beef Cabbage Wraps are perfect for a quick yet flavorful easy dinner. Ground beef is cooked together with umami flavors before being placed inside of a Napa cabbage leave and topped with a tangy mayo-free slaw. It's a weeknight dinner must-make and it's low-carb, Paleo and Whole30 friendly.
Prep Time10 minutes
Cook Time15 minutes
Course: Dinner
Diet: Gluten Free
Keyword: Beef Cabbage Wraps
Method: Stovetop
Author: Lexi's Clean Kitchen


For the Beef:

  • 2 teaspoons avocado oil
  • 1 pound ground beef
  • 2 garlic cloves minced
  • 1 ” piece fresh ginger peeled and grated
  • 3 scallions sliced thin
  • 1/4 cup coconut aminos
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon coconut sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon srirarcha

For the Slaw:

  • 1 tablespoon sesame oil or avocado oil
  • 2 tablespoons lime juice
  • 1 tablespoon Sriracha plus more to taste
  • 1/2 teaspoon fine sea salt more to taste
  • ½ teaspoon garlic powder
  • 1 12oz bag broccoli and carrot slaw (or 4 cups shredded broccoli and carrots)
  • 1/2 cup cilantro picked, cleaned and sliced

To Assemble:

  • 1 small Napa cabbage
  • Sriracha sauce


  • Heat oil in a large skillet over medium heat. Once hot, cook beef until no pink remains, about 8 minutes. Drain any excess oil, except 1 tablespoon.
  • Add garlic, ginger, scallions to the skillet and cook until fragrant, about 1 minute.
  • Add in coconut aminos, rice wine vinegar, coconut sugar, sesame oil, and sriracha. Cook until the sauce starts to thicken, about 2 minutes
  • Taste and adjust seasoning.
  • To make the easy slaw, add all ingredients to a large bowl and toss to combine. This slaw can be made ahead of time, and will keep for about 3 days in the refrigerator.
  • Prepare the cabbage by slicing off about 1-2” inches of the end. The leaves should easily come off now. Wash and dry the leaves.
  • To assemble: Lay out cabbage leaves on a plate and fill with beef and top with the slaw. Drizzle with additional sriracha sauce and serve!


See the post for how to use this meal as make ahead meal prep.
Want to use lettuce cups or tacos instead? Go for it!


Serving: 1/2 recipe | Calories: 559kcal | Carbohydrates: 22g | Protein: 47g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 142mg | Sodium: 600mg | Fiber: 3g | Sugar: 8.7g