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Asian Beef Lettuce Wraps


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Ingredients

  • 1 large onion, cut into 1/2 inch slices
  • 8 cloves garlic
  • 1 1/2 teaspoons canola or olive oil
  • 1 2-pound boneless chuck roast
  • 1/2 cup low-sodium beef broth
  • 1/4 cup soy sauce
  • 11 tablespoons rice vinegar, divided
  • 2 tablespoons sesame oil, divided
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon white miso (soy bean paste)
  • 3/4 teaspoons red pepper flakes
  • 3/4 cup thinly sliced english cucumber
  • 3/4 julianned carrot
  • 1 cup water
  • 3/4 teaspoons kosher salt
  • 1 tablespoon sugar
  • bibb lettuce leaves (about 16)
  • 2 teaspoons toasted sesame seeds

Instructions

  1. (Slow Cooker Instructions)
  2. 1. Coat bottom and sides of a 6-quart slow cooker with cooking spray. Layer onion slices in bottom of slow cooker; top with garlic.
  3. 2. Heat canola oil in a large cast-iron skillet over medium-high heat. Add chuck roast to pan; cook 2 to 3 minutes, turning to brown on all sides. Place beef on top of onions and garlic; pour any drippings from pan over top.
  4. 3. Combine stock, soy sauce, 3 tablespoons vinegar, 1 tablespoon sesame oil, and next 4 ingredients (through red pepper) in a medium bowl, stirring with a whisk. Pour mixture over beef and onions in slow cooker. Cover and cook on LOW for 8 hours.
  5. 4. Place cucumber and carrot in 2 shallow bowls 15 minutes before meat is done. Combine remaining 1/2 cup vinegar, 1 cup water, and granulated sugar in a small saucepan over high heat; bring to a boil. Remove from heat; divide vinegar mixture evenly between cucumbers and carrots. Let stand until ready to serve; drain well.
  6. 5. Transfer beef from slow cooker to a large platter; shred with 2 forks. Heat remaining 1 tablespoon sesame oil in a large cast-iron skillet over medium-high heat; add shredded beef to pan, pressing into an even layer. Cook 2 to 3 minutes, without stirring. Turn off heat. Sprinkle evenly with salt and 1/4 cup cooking liquid from slow cooker; toss to coat. Discard remaining cooking liquid, onions, and garlic. Divide beef and pickles among lettuce leaves; sprinkle with sesame seeds.

Notes

Pressure Cooker Instructions

  • Heat pressure cooker to saute mode. Add canola oil and swirl to coat pan. Add chuck roast to pan, cutting into smaller pieces and cooking in batches if necessary. Cook 2 to 3 minutes, turning to brown on all sides.
  • While beef is cooking, whisk together garlic, broth, soy sauce, 3 tablespoons vinegar, 1 tablespoon sesame oil, brown sugar, tomato paste, miso, and red pepper.
  • Remove Roast from pan and place onions in the pan. Arrange beef on top of onions and pour broth mixture over top.
  • Seal pressure cooker and cook for 30 minutes at high pressure, followed by a 15 minute natural release. After 15 minutes, release any remaining pressure and open pot.
  • While beef is cooking, place cucumber and carrot in 2 shallow bowls. Combine remaining 1/2 cup vinegar, 1 cup water, and granulated sugar in a small saucepan over high heat; bring to a boil. Remove from heat; divide vinegar mixture evenly between cucumbers and carrots. Let stand until ready to serve; drain well.
  • Transfer beef from slow cooker to a large cutting board; shred with 2 forks. Heat remaining 1 tablespoon sesame oil in a large cast-iron skillet over medium-high heat; add shredded beef to pan, pressing into an even layer. Cook 2 to 3 minutes, without stirring. Turn off heat. Sprinkle evenly with salt and 1/4 cup cooking liquid from slow cooker; toss to coat. Discard remaining cooking liquid, onions, and garlic. Divide beef and pickles among lettuce leaves; sprinkle with sesame seeds.
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