Asian Beef Lettuce Wraps

• Gluten free

• Meat

  • 1 2-pound boneless chuck, boneless roast

• Produce

  • 16 Bibb lettuce, leaves
  • 3/4 cup English cucumber
  • 8 cloves Garlic
  • 3/4 Julianned carrot
  • 1 Onion, cut into 1/2-inch slices, large

• Canned Goods

  • 1/2 cup Beef broth, low sodium
  • 2 tbsp Tomato paste

• Condiments

  • 1/4 cup Soy sauce
  • 1 tbsp White miso

• Baking & Spices

  • 2 tbsp Brown sugar
  • 3/4 tsp Kosher salt
  • 3/4 tsp Red pepper flakes
  • 2 tsp Sesame seeds, Toasted
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 1/2 tsp Canola or olive oil
  • 11 tbsp Rice vinegar
  • 2 tbsp Sesame oil

• Liquids

  • 1 cup Water

Found on ourbestbites.com

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

Directions

• (Slow Cooker Instructions) 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. 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. 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. 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. 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.