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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3.5 by 3 people

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  • Makes: 12 servings
  • Prep: 20 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 15 minutes

Asian Lettuce Wraps

Reviews (0)

3.5 by 3 people

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Directions

  1. 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.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. 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.
  4. Remove meat from cooker, reserving cooking juices. Using two forks, pull meat apart into shreds.
  5. 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.
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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.
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3 Ratings

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