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Sriracha Beef Cabbage Bowl

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, low-glycemic and gluten-free friendly.
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Course All Recipes, Dinner, Lunch
Cuisine All, Beef, Bodybuilding Friendly, Low Carb
Servings 4
Calories 281 kcal


Cabbage Bowl Ingredients

  • 14 ounces fresh coleslaw mix, or use thinly sliced fresh cabbage
  • 1.5 cups thinly sliced sugar snap peas
  • 0.5 red bell pepper, cut into short thin strips

Dressing Ingredients

  • 5 TBSP mayo can also use light mayo
  • 3 TBSP fresh-squeezed lime juice
  • 1 tsp Green Tabasco Sauce
  • Vege-Sal to taste, or use regular salt if you don’t have Vege-Sal

Sriracha Beef Ingredients

  • 1 pound 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 TBSP fish sauce
  • 2 TBSP Sriracha Sauce replace some of this with more water if you want to cut down the spiciness
  • 1 TBSP water
  • lime grated zest (grated lime skin)
  • 1.5 TBSP fresh-squeezed lime juice Zest the lime first, then squeeze the juice
  • 0.5 cup thinly sliced green onion
  • 1 cup chopped cilantro


  • 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.



Calories: 281kcalCarbohydrates: 15gProtein: 24gFat: 14g
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