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!!
Ingredients
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
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!
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