asian beef lettuce wraps with tangy cucumbers @ourbestbites

ingredients

beef

• 1 large onion, sliced
• 8 cloves garlic
• 1½ tsp oil
• 2 lb boneless chuck roast
• ½ cup beef broth
• ¼ cup soy sauce
• 3 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp brown sugar
• 2 tbsp tomato paste
• 1 tbsp white miso
• ¾ tsp red pepper flakes

pickled veggies

• ¾ cup sliced cucumber
• ¾ cup julienned carrot
• ½ cup rice vinegar
• 1 cup water
• 1 tbsp sugar

for serving

• Bibb lettuce leaves
• 2 tsp toasted sesame seeds
• ________________

directions

1. 1 Spray slow cooker and layer onions and garlic on bottom.
2. 2 Sear chuck roast in a hot skillet for 2–3 minutes per side, then place in slow cooker.
3. 3 In a bowl, whisk broth, soy sauce, vinegar, sesame oil, sugar, tomato paste, miso, and red pepper flakes.
4. 4 Pour mixture over beef. Cover and cook on LOW for 8 hours.
5. 5 For pickled veggies: bring vinegar, water, and sugar to a boil. Pour over cucumbers and carrots. Let sit, then drain.
6. 6 Remove beef, shred with two forks.
7. 7 Optional: crisp beef in skillet with a little sesame oil for texture.
8. 8 Serve beef in lettuce leaves topped with pickled veggies and sesame seeds.
9. 9 ________________