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Homemade Sriracha Beef Cabbage Bowl recipe photo
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Sriracha Beef Cabbage Bowl

A bright, spicy beef and cabbage bowl tossed with a tangy lime-mayo dressing and fresh herbs.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 14 oz fresh coleslaw mix (about 1 14-oz package)
  • 1 cup sugar snap peas thinly sliced on the diagonal
  • 1/2 red bell pepper cut into short thin strips
  • 5 T mayo
  • 4.5 T fresh lime juice 3 T + 1 1/2 T (can use frozen lime juice)
  • 1 tsp Green Tabasco Sauce
  • Vege-Sal or salt to taste
  • 1 lb ground beef
  • 2 tsp grapeseed oil or other neutral high-heat oil
  • 1 T fish sauce
  • 2 T Sriracha sauce
  • 1 T water
  • lime zest zest of 1 lime
  • 1.5 T fresh lime juice (zest the lime, then squeeze juice)
  • 1/2 cup green onion thinly sliced
  • 1 cup cilantro chopped (optional; or use more green onion)

Instructions

  • If not using pre-shredded coleslaw mix, thinly slice about 14 oz. combined green and red cabbage (and optionally omit carrots) using a mandoline or sharp knife.
  • Thinly slice sugar snap peas on the diagonal and cut the red bell pepper into short thin strips; reserve a small amount of peas and pepper for garnish.
  • In a mixing bowl whisk together 5 T mayo, 3 T lime juice, 1 tsp Green Tabasco Sauce, and Vege-Sal or salt to taste to make the dressing.
  • Place the coleslaw mix (cabbage mixture) in a bowl so it’s ready to toss with the dressing when the beef is done.
  • Heat 2 tsp grapeseed oil in a large frying pan over medium-high heat. Add 1 lb ground beef and cook, breaking it apart, until nicely browned.
  • While the beef cooks, zest 1 lime and then squeeze the juice; measure 1.5 T lime juice (use another lime or frozen juice if needed).
  • Mix together 1 T fish sauce, 2 T Sriracha, and 1 T water; reduce Sriracha with more water if you prefer less heat.
  • When beef is browned, add the Sriracha mixture and cook, stirring, until most of the liquid has evaporated and the beef is saucy but not watery.
  • Turn off the heat and stir the lime zest, 1.5 T lime juice, 1/2 cup sliced green onion, and 1 cup chopped cilantro (or additional green onion) into the beef mixture.
  • Toss the cabbage mixture with the mayo-lime dressing until evenly coated.
  • To assemble, divide the dressed cabbage among four bowls, top each with one-quarter of the beef mixture, and garnish with reserved sliced sugar snap peas and red pepper strips; serve immediately.

Equipment

  • Large frying pan
  • Mixing Bowl
  • Zester
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups

Notes

  • Use frozen lime juice if fresh limes are small.
  • Replace Vege-Sal with regular salt if needed.
  • Adjust Sriracha-to-water ratio to control spice level.
  • Omit cilantro if you prefer and use extra green onion.
  • Reserve a few peas and pepper strips for garnish.