Hippy Beef & Cabbage Bowls with Peanut Sauce (One Pan)

A veggie-packed ground beef bowl tossed in an easy sweet-and-savory peanut sauce.

These Hippy Beef & Cabbage Bowls with Peanut Sauce are one of those easy skillet dinners that pack in a whole lot of veggies without feeling like you're eating a bowl of vegetables. Cook seasoned ground beef with cabbage, carrots, onions, garlic, ginger, and a little red pepper for just the right amount of heat.

But the peanut sauce is what brings it all together. Made with PB powder, coconut aminos, teriyaki sauce, bone broth, garlic, a touch of raw honey, and fresh lime juice, it’s savory, slightly sweet, a little tangy, and full of flavor without being heavy.

I love this one because you can eat it as-is or make it work for you. Serve it over cauliflower rice to keep things lighter, add white or brown rice when you want something a little heartier, or throw in whatever extra veggies you have hanging around in the fridge.

It’s protein-packed, loaded with veggies, easy to meal prep, and made in one skillet—which also means fewer dishes, and I'm always a fan of that! Top it with sesame seeds, green onions, an extra squeeze of lime, or a little sriracha, and dinner is done.

INGREDIENTS

Beef & Cabbage

• 1 lb grass-fed ground beef

• 1 head cabbage, chopped

• 1 bag shredded carrots OR 1 large carrot, shredded

• 1 bag shredded cabbage slaw

• 1 onion, sliced

• 2 tbsp minced garlic

• 1 tbsp Hippy All-Purpose Seasoning

• 1 tsp ground ginger

• ½ tsp red pepper flakes, or more to taste

• Sesame seeds, for serving (optional)

• Chopped green onions, for serving (optional)

Peanut Sauce

• ¼ cup beef bone broth

• ¼ cup coconut aminos (or low-sodium soy sauce)

• ¼ cup no-sugar-added teriyaki sauce

• 4 tbsp PB powder

• 1 tbsp raw honey

• 1 tbsp minced garlic

• 1–2 tsp fresh lime juice

• 1 tsp Hippy All-Purpose Seasoning

• Sea salt and black pepper, to taste

DIRECTIONS

1. Make the peanut sauce. In a small bowl, whisk together the beef bone broth, coconut aminos, teriyaki sauce, PB powder, honey, minced garlic, lime juice, and Hippy All-Purpose Seasoning until smooth and well combined. Taste and adjust the lime, seasoning, salt, and pepper as desired. Set aside.

2. Cook the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns.

3. Season the beef. When the beef is about halfway cooked, add the minced garlic, Hippy All-Purpose Seasoning, ground ginger, and red pepper flakes. Mix well and continue cooking until the beef is no longer pink. Drain any excess grease if needed.

4. Add the veggies. Add the sliced onion, chopped cabbage, and shredded carrots to the skillet. Toss everything together with the beef and cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften but the cabbage still has a little crunch.

5. Add the slaw. Stir in the shredded cabbage slaw and cook for another 2–3 minutes. Adding it toward the end helps keep some of that fresh, crunchy texture.

6. Add the peanut sauce. Pour the peanut sauce over the beef and vegetables and toss until everything is evenly coated.

7. Let the flavors come together. Reduce the heat to medium-low and cook for another 2–3 minutes, stirring frequently, until the sauce is warmed through and coats the beef and veggies. If the sauce becomes thicker than you like, add a splash of bone broth until it reaches your desired consistency.

8. Serve. Spoon into bowls and top with sesame seeds and chopped green onions, if desired. Add an extra squeeze of fresh lime or a little sriracha for serving if you want even more flavor.

Tips

• Don't overcook the cabbage. You want it tender but with a little crunch left.

• Taste the sauce before adding it. Want more peanut flavor? Add another tablespoon of PB powder. Sweeter? Add a little honey. Spicier? Add sriracha or extra red pepper flakes. Tangier? Give it another squeeze of lime.

• Make it your own. Bell peppers, mushrooms, broccoli, zucchini, or snap peas would all work.

• Want some carbs? Serve over white or brown rice, quinoa, or a combination of rice and cauliflower rice.

• Keep it lower carb. Eat it straight from the bowl or serve over cauliflower rice.

• Great for meal prep. Portion leftovers into individual containers for easy lunches throughout the week.