Slow Cooker Korean Beef Lettuce Wraps with a Sesame-Cucumber Salad

• Gluten free

• Meat

  • 1 1/2 lb Beef roast

• Produce

  • 1 1/2 cups Bean sprouts
  • 3 cups Cucumber
  • 12 Lettuce
  • 3 cups Radishes

• Condiments

  • 1/4 cup Honey
  • 1/4 cup Soy sauce

• Baking & Spices

  • 1/4 cup Brown sugar
  • 2 tbsp Garlic chili paste
  • 6 tsp Sesame seeds, Toasted
  • 2 tsp Sugar

• Oils & Vinegars

  • 6 tbsp Rice vinegar
  • 5 tbsp Sesame oil

Found on sweetpeasandsaffron.com

Description

Ingredients

• 1.5-2 lb beef roast {I used an inside round roast, but you should be able to use any lean, cheap cut in this recipe}
• ¼ cup soy sauce
• ¼ cup honey
• ¼ cup brown sugar
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp garlic chili paste
• 3 tbsp sesame oil
• 4 tbsp rice vinegar
• 2 tsp sugar
• 3 cups cucumber, cut into matchsticks
• 1½ cups bean sprouts, rinsed
• 3 cups radishes, sliced thinly
• 12-16 lettuce leaves (I recommend bibb lettuce)
• 6-8 tsp toasted sesame seeds

Directions

• In the base of a slow cooker combine soy sauce, honey, brown sugar, vinegar, sesame oil and garlic chili paste.
• Cut beef in half lengthwise, toss in the sauce, and arrange the two pieces of beef side by side in the base of the slow cooker.
• Cook on LOWEST setting for 6-8 hours. *keep an eye on the beef during the last 2 hours of cooking.
• Remove beef from slow cooker to a large bowl. Shred with two forks. Toss with remaining cooking liquid to taste {we used about half of it but you could use even more}.
• Combine the sesame oil, rice vinegar and sugar, mix until all sugar is dissolved.
• Toss with veggies.
• Serve immediately, sprinkled with sesame seeds.