Tuesday, March 5, 2019

BHG’s Crockpot Gluten Free Flank Steak Lettuce Wraps

I love wraps, don’t you? When I order or make a wrap it’s usually steak or vegetable. This one is a little different as the meat is cooked so tender in a crockpot on low 5-6 hours. Hot meat on cold lettuce (my favorite lettuce) with some spice, what could be better? Serves 6 Total Time: 5.5 hours


2 lbs beef flank steak
2 cups yellow onion, roarsely chopped
2 cups water
1/4 cup fish sauce
2 tablespoons sugar
2 tablespoons rice vinegar
2 jalapeño peppers, finely chopped
4 teaspoons Chinese five-spice powder
12 large Boston lettuce leaves
4 oz radishes (1 cup), cut into bite-size strips
3/4 cup fresh Thai basil leaves
3 green onions, thinly sliced diagonally
2 tablespoons lime juice
Asian chili sauce (optional)
Lime wedges (optional)


Trim fat from meatand cut meat into 2” pieces. Place meat in your crockpot and top with the onions. In a medium bowl combine the water, fish sauce, sugar, vinegar, half of the jalapeño peppers and the five-spice powder. Pour mixture over meat and onions. Cover and cook on low 5-6 hours or high 2 1/2-3 hours.

Remove meat from crockpot, reserving cooking liquid. Transfer half of the meat to a freezer container and freeze for another use. Shred or chop the remaining meat in a medium bowl. Strain the cooking liquid. Stir in 1/4 cup of the strained liquid into the meat to moisten.

To serve: on 6 serving plates divid the lettuce then top with the meat, radishes, basil leaves, green onions and the remaining jalapeño peppers. Sprinkle with lime juice and serve with the chili sauce* and/or lime wedges, if using. Yum Yum!

Note: *If you are using the chili sauce please avoid touching your skin or eyes as the oils in the chili can burn. Wear gloves if working with peppers or make sure you wash your hands with soup and warm water.

You need a crockpot for this recipe.

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