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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!!



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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