Thai Beef Lettuce Wraps

Mar 24, 2011 by

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.

This post submitted to Fight Back Friday over at Food Renegade.

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12 Comments

  1. Liz

    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.

  2. 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!

  3. 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!

  4. Jan

    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.

  5. 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!)

  6. LizzieFriend

    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!

  7. 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 :)

  8. Yum! This looks so tasty! Would it tasty totally weird with sunflower butter instead of peanut butter (nut allergy in the house…)?

  9. 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! ;)

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