Thai Beef Lettuce Wraps
In the last grass-fed meat box we got from Meadowhaven Farms there was a large chuck roast. Notoriously grass-fed chuck roasts can be tough and fatty. The meat is amazing but it’s usually so marbled with fat that it’s hard to actually make a roast out of. So we often use our KitchenAid grinder attachment and simply make extra ground beef with it since it’s a perfect mix of fat and meat. This time, however, I decided to crockpot the hell out of this roast and shred the beef to make lettuce wraps. And since I had some shredded cabbage in the fridge, I decided to make a Thai slaw and season the meat with an Asian flair to compliment the slaw. Served in a lettuce wrap, these can be served hot or cold (we started hot and by the time the kids got their fish! more milk! more honey! they were cold) and were surprisingly awesome.
Even though the ingredient list is long, it’s all really easy. You make the beef, you make the slaw and you slap them togetehr. The hardest part was wrapping them in the lettuce, which I highly recommend you use Bibb (Boston) or make a Romaine boat. We only had iceberg in the house and I didn’t feel like going back to the store so we made do, but it was a pain in the tookus, I ain’t gonna lie. Learn from me, people. Get Bibb.
Thai Beef Lettuce Wraps
What you need:
For the beef:
- 1 large roast (chuck, bottom round, etc.)
- 2 tbsp lime juice
- 2 tbsp tamari
- 2 tbsp Schezuan or Srirachi sauce
- 2 tbsp Thai Sweet chilli sauce (skip if strict paleo and use regular chili paste)
- 1/4 c. orange juice
- 1/4 c. diced green onions
- 2 tbsp honey
For the slaw:
- 5 cups shredded cabbage and carrots (I used the organic bagged cole slaw mix)
- 1 tsp fresh grated ginger
- 1 tsp finely diced cilantro
- 1 tbsp lime juice
- 1 tsp tamari
- 2 tbsp tahini paste
- 1/2 c. natural chunky peanut butter (sub almond butter if you’re legume-free)
- 2 tbsp honey
- 1/3 c. orange juice
What you do:
- For the beef, place all ingredients in the crockpot. Set on low 8 hours. If you’re home, turn the roast midway.
- When the time is up, take the meat out and let sit to cool a bit. This is because I like to use my hands to pull the meat.
- Pull the meat into shreds, tossing the fat and any bones. Place meat into bowl.
- Ladle some of the juice left in the crockpot onto the meat and stir to coat. Add another splash of tamari if you’re so inclined.
- For the slaw, whisk all the ingredients together except the cabbage & carrots.
- Then pour the mixture over the slaw and toss to coat.
- Place the meat on the lettuce, top with slaw, and wrap.
- Serve with gluten-free hoisin or sweet chili sauce.
This post submitted to Fight Back Friday over at Food Renegade.
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Yummmmm! Any suggestions for good, simple-ingredient Szrrr(whatever) or sweet chili sauces? I love anything wrapped in lettuce, and I REALLY love slaw of any variety.
We use this srirachi sauce. It has some sugar in it but it’s all natural: http://www.amazon.com/Shark-Thai-Sriracha-Sauce-bottle/dp/B000EISJXS/ref=sr_1_1?ie=UTF8&s=grocery&qid=1301017309&sr=1-1
I also reaaaaaly like this szechuan sauce but it’s REALLY spicy so be careful. I actually found it in my local Target next to the tamari in the Asian section: http://www.san-j.com/product_info.asp?id=7 Also, other than the soy sauce (wheat-free as it’s a GF product), the ingredient list are things I can pronounce.
I love Thai Lettuce Wraps like no other. I swear this and Korean Beef could be all I eat. And now you’re telling me I can make it in the crock pot…I’m so going to try this next week!
BTW – this is the Korean Beef of which I speak. You could pretty easily make it grain-free.
http://steamykitchen.com/10802-korean-beef-rice-bowl.html
I don’t do the zucchini out of season but load it up with tons of spanich – usually a whole bag. I marinate the meat overnight, and chop the veggies the night before…this way I can make dinner in 10 min – no lie!
I don’t know if I’m more excited about the slaw or the beef! I HATE mayo and don’t like traditional slaws, but yours looks AH-mazing. Mmmmm…these ingredients are going on my shopping list for tomorrow!
This looks wonderful! And it’s timely – I pulled round bottom steaks out of our freezer this morning and am going to make a Thai coconut curry with them. Great minds and all that. LOL
I’m thinking about the grinder attachment for the KitchenAid, since you recommend it so highly.
Those look so awesome and such a great idea for beef. I wonder if , people had romaine and they quickly blanched the leaf it would roll better? That was an old trick for cabbage leaves of my grandmother in making stuffed cabbage and not having to fight with the cabbage tearing to bits…
In know bibb is softer but just in case there is no bibb…. I am going to try this recipe ( but first with bibb- ha!)
Oh my, this looks fantastic. We’ve been having similar issues figuring out what to do with our chuck roast. Can’t wait to try this!
A grass-fed meat box? How awesome is that!! I love wraps like these. Will be making as soon as I track down a meat CSA when we move :)
Yum! This looks so tasty! Would it tasty totally weird with sunflower butter instead of peanut butter (nut allergy in the house…)?
I am still stuck on the fact that you get a grass-fed meat box! How cool! I order my grass-fed meat, but I have to tell them exactly what cuts I want and how much of each. It would be so fun if it would just show up in a box!
And this recipe looks fabulous! I will totally be trying it, considering how much we love lettuce wraps in our house!
And I don’t think that the ingredient list looks too long, at all! ;)