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–+ servings

Asian Beef Lettuce Wraps

5 from 2 votes
These wraps have tender, juicy, Asian-inspired shredded beef topped with cool and tangy cucumbers and carrots. This makes a great meal paired with a side of rice, or would be a fun appetizer as well. Pressure cooker instructions are located in the notes.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings16 wraps
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Equipment

Ingredients

  • 1 onion, large cut into ½ inch slices
  • 8 cloves garlic
  • 1 ½ teaspoons canola or olive oil
  • 1 2-pound boneless chuck roast
  • ½ cup low-sodium beef broth
  • ¼ 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
  • ¾ teaspoons red pepper flakes
  • ¾ cup thinly sliced english cucumber
  • ¾ carrot julienned
  • 1 cup water
  • ¾ teaspoons kosher salt
  • 1 tablespoon sugar
  • bibb lettuce leaves about 16
  • 2 teaspoons toasted sesame seeds

Instructions

  • Coat bottom and sides of a 6-quart slow cooker with cooking spray. Layer onion slices in bottom of slow cooker; top with garlic.
  • 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.
  • 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.
  • Place cucumber and carrot in 2 shallow bowls 15 minutes before meat is done. Combine remaining ½ 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 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 ¼ 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.

Nutrition

Calories: 145kcal, Carbohydrates: 5g, Protein: 12g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 39mg, Sodium: 432mg, Potassium: 271mg, Fiber: 0.5g, Sugar: 3g, Vitamin A: 549IU, Vitamin C: 2mg, Calcium: 21mg, Iron: 1mg
Course: Main Courses
Cuisine: Asian
Keyword: Asian Beef Lettuce Wraps
Calories: 145kcal
Author: Sara Wells
Cost: $15
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