Asian Lettuce Cups Recipe

Ingredients

• 3 lb boneless beef chuck roast
• ½ cup chopped green onions
• ¼ cup rice vinegar
• ¼ cup reduced-sodium soy sauce
• 2 Tbsp hoisin sauce
• 1 Tbsp finely chopped fresh ginger
• ½ tsp chili oil
• ¼ tsp black pepper
• 2 Tbsp cornstarch
• 2 Tbsp cold water
• 36 Bibb or Boston lettuce leaves
• ½ cups chopped jicama or celery
• 1 cup coarsely shredded carrots
• 1 Tbsp toasted sesame seeds

1. Trim fat from roast. If necessary, cut roast to fit in a 3-½- or 4-quart slow cooker. Place roast in cooker. In a medium bowl combine green onions, vinegar, soy sauce, hoisin sauce, ginger, chili oil, and pepper. Pour over meat in cooker.
2. 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 cornstarch mixture into liquid around the meat. Cover and cook about 15 minutes more or until thickened.
3. Remove meat from cooker. Using two forks, shred meat. Place meat in a bowl and stir in enough of the cooking liquid (about 1 cup) to make meat mixture the desired consistency. Spoon about 2 Tbsp. of the meat mixture onto each lettuce leaf “cup.” Top meat with jicama, carrots, and sesame seeds. Serve leaf cups like open-face sandwiches.