This Sriracha Beef Cabbage Bowl is just the right amount of spicy for me, but you can use less heat if you prefer. Everyone who likes Sriracha and cabbage will love this tasty bowl meal that’s low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
I love it when I get a good cooking idea from one of my favorite people, and my friend Jeanne was the brains behind this Sriracha Beef Cabbage Bowl recipe, which I’ve already cooked and devoured several times. Jeanne has already made an appearance on the blog, because one of my all-time favorite salad recipes was created in honor of her wedding.
Then last summer she came for lunch to check out the new house, and I made two of my favorite recipes for her. Jeanne had the brilliant idea to pile the meat from Quick Sriracha Beef Lettuce Wraps on top of Spicy Mexican Slaw, and this recipe was born. The creamy coolness of the cabbage slaw is the perfect partner to the spicy Sriracha beef in this recipe; hope you enjoy!
Of course, you know how I am. I did change both components of this new recipe just a little from the originals. One of the biggest changes was to use a package of coleslaw mix for the cabbage, which makes the recipe so quick and easy that I hope you’ll make it often! I also cut down on the spiciness in the cabbage part just a bit, so it’s a cooling element for the spicy meat. (If you’re making this for kids, you might want to cut down the spice even more.) This recipe is deliciously South Beach Diet friendly, and is also Low Carb, and Can be Paleo if you make your own mayo and use an approved hot sauce.
I rarely use this type of product, but it was perfect to make this recipe super quick to make. Of course, you can cut up your own cabbage if you prefer. When Jeanne came, I cut up the cabbage with the 3mm blade of my mandoline, which also made it easy. (And in case anyone is wondering, Dole has no idea that I’m showing their coleslaw mix on my blog!)
You want the cabbage bowl part all ready when the meat is cooked. I prepped 1 1/2 cups thinly sliced sugar snap peas and sliced up half of a red bell pepper.
Combine the coleslaw mix, sliced sugar snap peas, and bell pepper strips in a bowl so it’s ready to toss with the dressing when the meat is cooked. (Save a little bit of the sliced sugar snap peas and pepper strips to garnish.)
Heat a tiny amount of grapeseed oil (or any neutral-flavored high-heat oil) and saute the beef until it’s well-browned.
While the beef cooks, zest the lime, squeeze the lime juice, and mix the Sriracha, Fish Sauce, and water so they’re ready to season the meat as soon as it’s done.
Also chop a bunch of cilantro and slice some green onions.
When the beef is done, add the Sriracha mixture and stir to combine with the meat, cooking until the liquid has mostly evaporated from the pan.
Then turn off the stove and stir in the lime zest, lime juice, sliced green onions, and chopped cilantro.
Add the dressing to the cabbage mixture and toss to combine.
To make the cabbage bowls, put 1/4 of the slaw mixture into a bowl.
Top with 1/4 of the beef mixture and garnish with some of the veggies you saved. Devour immediately.
Sriracha Beef Cabbage Bowl
(Makes 4 servings; recipe idea from Kalyn’s long-time friend Jeanne, with refinements by Kalyn.)
Cabbage Bowl Ingredients:
1 pkg. (14 oz.) fresh coleslaw mix, or use thinly sliced fresh cabbage
1 1/2 cup thinly sliced sugar snap peas
1/2 red bell pepper, cut into short thin strips
5 T mayo (can also use light mayo, but I used regular)
3 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
1 tsp. Green Tabasco Sauce
small amount of Vege-Sal (to taste, or use regular salt if you don’t have Vege-Sal.)
Sriracha Beef Ingredients:
1 lb. ground beef (use lean beef with less than 10% fat for South Beach Diet)
2 tsp. grapeseed oil (or use any neutral-flavored, high-heat oil)
1 T fish sauce (I always use Three Crabs Fish Sauce)
2 T Sriracha Sauce (replace some of this with more water if you want to cut down the spiciness)
1 T water
grated zest (grated lime skin) from 1 lime
1 1/2 T fresh squeezed lime juice (Zest the lime first, then squeeze the juice.)
1/2 cup thinly sliced green onion
1 cup chopped cilantro (or less if you’re not a big cilantro fan)
If you’re not using the coleslaw mix, use a mandoline or sharp knife to make 14 ounces thinly sliced green and red cabbage. (I would skip the carrots if you don’t use coleslaw mix.) Thinly slice sugar snap peas on the diagonal. Cut the red bell pepper in half, remove seeds from the half you’re using, cut that half lengthwise into two pieces, and then thinly slice crosswise to make short, thin strips. (You can use all the red pepper if you prefer.) Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing. Put the cabbage mixture into a bowl so it’s ready to toss with the dressing as soon as the beef is ready, saving a little bit of the sugar snap peas and peppers for garnish.
Heat the oil in a large frying pan, add the beef, and cook over medium-high heat until all the meat is nicely browned, breaking apart with a turner as it cooks. While the beef is cooking, zest the lime skin and then squeeze the lime juice. (You might need to squeeze another lime or use some fresh-frozen lime juice to get enough juice if your lime is small.) Mix together the fish sauce, Sriracha Sauce, and water, replacing some of the Sriracha with an equal amount of water if you’re making it less spicy.)
When the beef is nicely browned, add the Sriracha mixture and cook while stirring until the liquid has mostly evaporated. Turn off the stove and stir in the lime zest, lime juice, sliced green onion, and chopped cilantro. Toss the cabbage mixture with the dressing.
To assemble the cabbage bowls, put 1/4 of the cabbage mixture into each bowl, top with 1/4 of the beef mixture, and garnish with some sliced sugar snap peas and red pepper strips. Enjoy!
The beef mixture will keep in the fridge for a day or so, although it’s best freshly made. If you are going to be having leftovers, I would only add dressing to the amount of cabbage you’ll use at that meal and refrigerate the leftover meat, leftover cabbage, and dressing separately. Then re-heat the meat and combine the cabbage and dressing when you eat the leftovers.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a perfect recipe for the South Beach Diet, and most other low-carb eating plans. Most commercial coleslaw mix has carrots which are higher in carbs and aren’t permitted for South Beach Phase One, but the amount of carrots is very small, so I wouldn’t stress over it too much. If you use approved mayo and hot sauce, this can even be Paleo.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.