Slow Cooker Korean-Style Flank Steak Lettuce Wraps
Servings: 6
Calories: 263kcal
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 1 teaspoon honey
- 1/2 teaspoon toasted sesame oil
- 3 cloves garlic chopped
- 1- inch fresh ginger very finely grated
- 2 pounds flank steak
- 1 16- ounce bag cole slaw mix preferably angel hair or shaved
- 2 green onions chopped
- 1 tablespoon black sesame seeds
- 1 teaspoon Korean red pepper flakes or to taste
- 2 tablespoons seasoned rice vinegar
- 16 Romaine lettuce leaves stem ends trimmed, for serving
Instructions
- Combine the soy sauce, honey, sesame oil, garlic, and ginger in the insert of a 6-quart slow cooker. Add the beef and turn to coat.
- Cover and cook on low, turning occasionally, until the beef is tender and falling apart, at least 4 hours. Using two forks, pull the meat into shreds.
- When ready to serve, combine the cole slaw mix, scallions, onion, sesame seeds, and red pepper flakes in a medium bowl. Add the seasoned rice vinegar and toss to coat.
- To assemble the wraps, spoon ¼ cup of the beef into a lettuce leaf. Top with some of the cabbage salad. Serve immediately.
Nutrition
Calories: 263kcal | Carbohydrates: 10g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 488mg | Potassium: 863mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5095IU | Vitamin C: 33mg | Calcium: 106mg | Iron: 4mg