Wednesday, July 13, 2016
Asian Beef Lettuce Wraps with Quick Pickles {Crock pot!}
Wow - two beef recipes in a row, and not only that, two beef crock pot recipes in a row so you can stay cool in the summer heat. We love lettuce wraps at our house (the kids call them lettuce tacos!) and enjoy the chicken variety regularly. (We love the shrimp variety too, just not as often for some reason!)
I saw this recipe in a recent Cooking Light magazine and knew immediately I would have to try it. BEEF Lettuce Wraps! With quick pickles! I knew this would be a great summertime dinner and I was not disappointed. This recipe does have a long list of ingredients but don't let that scare you off. You probably have many of these condiments in your fridge/cupboard already if you make Asian-inspired dishes. I had never bought miso paste before so that was new for me - you can find it in the dairy section of your supermarket (it's refrigerated) near the egg roll wrappers and such.
All the many condiments in this list combine for wonderful flavor. The deep, savory flavor is a wonderful contrast to the quick pickles, which you make simply by covering your cut up veggies in a vinegar/sugar/water concoction. Genius! A technique that was new to me is crisping up the beef slightly after it has cooked all day. This gives the beef wonderful texture so don't skip it!
I am not exaggerating when I say that this is ONE. AMAZING. DINNER. It's also easy, healthy and leftovers are just as good, if not better, the next day.
Get more inspiration at Create, Link, Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, What's Cooking, Wow Me, Wow Us, Hearth and Soul, Full Plate.
Asian Beef Lettuce Wraps with Quick Pickles
1 large onion, cut into 1/2-inch-thick slices
8 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed
1/2 cup beef stock
1/4 cup soy sauce
1/2 cup + 3 Tbsp. rice vinegar, divided
2 Tbsp. sesame oil, divided
2 Tbsp. brown sugar
2 Tbsp. tomato paste
1 Tbsp. white or red miso
3/4 teaspoon crushed red pepper
3/4 cup thinly sliced English cucumber
3/4 cup julienne-cut carrot
1 cup water
1 tablespoon sugar
3/4 teaspoon kosher salt
16 Bibb lettuce leaves
2 teaspoons toasted sesame seeds
Coat bottom and sides of a 6-quart slow cooker with cooking spray. Layer onion slices in bottom of slow cooker; top with garlic. Place beef on top of onions and garlic.
Combine stock, soy sauce, 3 tablespoons vinegar, 1 tablespoon sesame oil, brown sugar, tomato paste, miso and red pepper in a measuring cup, stirring with a whisk. Pour mixture over beef and onions in slow cooker. Cover and cook on low for 8 hours.
When meat is done, place cucumber and carrot in 2 shallow bowls. Combine remaining 1/2 cup vinegar, 1 cup water, and 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 for 15-20 minutes; drain well.
While pickling the vegetables, 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.
Recipe Source: Adapted from Cooking Light
I love Lettuce Wraps and your recipe looks awesome! I really appreciate you sharing with us at Full Plate Thursday and hope you have a great weekend!
ReplyDeleteCome Back Soon,
Miz Helen
I like using the crock pot in the summer too, Sara. Your Asian Beef Lettuce Wraps with quick pickles sounds like a dish my family and I would love. It's really wholesome too, so good for my healthy eating plan! Thank you for sharing with us at the Hearth and Soul hop. Hope to 'see' you again this week :-)
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