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Vietnamese Beef Cabbage Wraps

Delicious Food And Healthy Food Recipes

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

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!



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