Asian Lettuce Wraps
Set out bowls of the succulent Asian-seasoned beef and a platter of lettuce leaves so diners can fix their own wraps.
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Asian Lettuce Wraps
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Directions
- Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a medium bowl combine jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil, and pepper. Pour over meat.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- If using low-heat setting, turn to high-heat setting. In a small bowl combine cornstarch and the cold water; stir into soy sauce mixture. Cover and cook about 15 minutes more or until thickened.
- Remove meat from cooker, reserving cooking juices. Using two forks, pull meat apart into shreds.
- Spoon meat mixture onto lettuce leaves. Fold bottom edge of each lettuce leaf up and over filling. Fold in opposite sides; secure with a cocktail pick. Serve wraps with the reserved cooking juices and, if desired, cashews.
Nutrition Facts (Asian Lettuce Wraps)
- Per serving:
- 168 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 2 g monounsaturated fat ),
- 67 mg chol. ,
- 401 mg sodium ,
- 5 g carb. ,
- 1 g sugar ,
- 25 g pro.