Asian Peanut Beef Cabbage Wraps

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Ground beef and sugar snap peas covered in a creamy peanut sauce and nestled in a crunchy napa cabbage wrap.

Ground beef is perfect for busy people who are trying to eat healthy. It can easily be mixed with veggies and spices to create a quick meal. I love to eat these for lunch because they are easy to reheat and assemble. I often like to make stir fry with ground beef like my beef and cabbage stir fry.

Something that is important with most meat but especially ground beef is to add sauce to the beef to keep it flavorful and juicy. For this recipe, I use a light peanut sauce which adds extra protein and fat and balances out the veggies.

The peanut sauce is layered with peanut butter, rice vinegar, and coconut aminos for a healthier, soy-free option. Make sure to get a natural peanut butter that doesn't have added sugar and vegetable oils, or even better-make your own! Another option is almond or cashew butter if you have a peanut allergy.

What You Will Need

2 lb ground beef

3 cloves garlic minced

½ tbsp garlic powder

2 tsp ground ginger

2 tsp salt

1 pinch cayenne pepper (more if you like it spicy)

1 cup peanut butter natural, unsweetened

⅛ cup rice vinegar

½ cup coconut aminos

1 head napa cabbage

3 cups sugar snap peas steamed

3 green onions chopped

How to Make Asian Peanut Beef Cabbage Wraps

In a skillet on medium high heat, brown the ground beef.

Once the beef is mostly browned, add in the minced garlic, garlic powder, ground ginger, salt, and cayenne pepper and mix into the ground beef.

While you are cooking the beef, in a saucepan on medium low heat, combine the peanut butter, rice vinegar, and coconut aminos. Warm until starting to bubble slightly.

Once the ground beef and peanut sauce are fully cooked, remove both pans from the heat and mix the sauce into the ground beef.

Spoon the peanut ground beef into napa cabbage leaves and top with steamed sugar snap peas and green onion.

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