Wellness Wednesday – Korean Beef Lettuce Wraps

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Pistol Packing Mama – This beef knows how to shoot!

This was good.  This was what chinese foods dreams it could be.  This is was also beyond easy.  I was originally going to make this for Sunday Dinner but I looked at my planner and suddenly thought, “I am too old to have beef three days in a row plus lunches.”  We ended up having the most amazing orange chicken on Sunday and switched this over to Taco Tuesday.  Gram would not have been pleased with the heat factor in this dish either.

Anyway, Wellness Wednesday.  In addition to this easy peasy recipe, it is time for the weekly check-in.  Gotta hold each other accountable, right?  So not only am I giving you a before picture (shuddering on the inside), I am weighing in, and having confessional.  Here I am.  In all my glory.  I am attending a luncheon today for church support staff, so despite it being a little hellish outside today, I thought I would look more human than usual.  Jewelry, a little color, less fogie.

The good news is the scale has gone down some more.  I am down to 205 as of this morning. Yay for a dipping scale!  My sins for the week included enjoying a new Dogfish Head brew, Lupu-Luau, every night.  And if you had to deal with the Queen this week, you would understand.  I also indulged in some Ben & Jerry’s this weekend, on my cheat day.  It was not worth it.  I felt like crap for little good taste.  I know.  I must be crazy, but it’s true.  I was just shoveling it in for the sake of the cheat.  No mas.
I can’t guarantee Queen E will be a better child this week, so the beer allowance may still be there, but I can guarantee there will be no ice cream on the menu.  Unless, of course, the hormones win.  Which they won’t.  Go team!

So back to the recipe.  This was finger lickin’ good.  The sauce.  Mmmmm.  It is hard to get over the idea that the sauce is so much thinner than what you are used to, but once it hits your taste buds all issues glide to back of your throat and down your esophagus to nestle in your tummy.   I adapted the recipe from Sweet Peas and Saffron’s Slow Cooker Korean Beef With a Sesame Cucumber Salad.  Since Monday was Chili Night, there was no cooking and virtually no clean up, so I decided I didn’t have enough to do and made some dishes to clean.  But really, there were almost none anyway, so win-win.  I threw everything in the crock pot and this fiery pot of deliciousness was done and ready for Tuesday in six hours.  Just one problem and a warning to mommies and daddies with kids not fond of heat…make sure you have an alternate meal for them.  “I don’t wike dis, Mama.” as she shuddered and gulped water.  You can reduce the garlic chili sauce if you find it’s too spicy.  I always like to try a recipe once before I futz with ingredients.

Slow Cooker Korean Beef With a Sesame Cucumber Salad adapted from Sweet Peas and Saffron

Ingredients:

  • 1.5-2 lb beef roast, mine was 1.75 lbs, just for reference
  • ¼ cup coconut aminos
  • ¼ cup honey
  • ¼ cup coconut sugar
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2 tbsp garlic chili sauce

Sesame Cucumber Salad:

  • 3 tbsp sesame oil
  • 4 tbsp rice vinegar
  • 2 tsp coconut sugar
  • 3 cups cucumber, cut into matchsticks
  • 1½ cups bean sprouts, rinsed
  • 3 cups radishes, sliced thinly
  • Bibb/Boston lettuce leaves
  • 6-8 tsp sesame seeds

Instructions:

  1. In the base of your slow cooker stir together aminos, honey, coconut sugar, vinegar, sesame oil and garlic chili sauce.
  2. Cut beef in half lengthwise, toss in the sauce, and arrange the two pieces of beef in the slow cooker.
  3. Cook on low setting for 6-8 hours. Mine was done in 6 hours, but all cookers are different.  DO NOT COOK ON HIGH!
  4. Remove beef from slow cooker to a large bowl. Shred with two forks. Toss with remaining cooking liquid.  If you like a thicker sauce, you could always remove the beef from the cooker and turn the cooker to high, with the lid off, and reduce the sauce to your taste.  Then toss with the shredded beef.

Sesame Cucumber Salad

  1. Combine the sesame oil, rice vinegar and coconut sugar, mix until all sugar is dissolved.  You might have to let it sit while you prep the veggies to allow for the coconut sugar to dissolve.
  2. Toss with veggies.
  3. Serve immediately, sprinkled with sesame seeds.

From here, assemble the “taco” by taking a lettuce leaf and placing some of the cucumber salad on the bottom.  Then put a little bit of the shredded beef on top.  Fold over the leaf and most definitely, enjoy.

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