There’s nothing better than a meal that’s packed with flavor yet requires minimal effort. These shredded beef lettuce wraps with pickled cucumber and bean sprouts check all the boxes.
The beef turns irresistibly tender in a slow cooker, while the pickles add a fresh, crunchy contrast.
Wrapped in crisp lettuce leaves, every bite is the perfect mix of savory, tangy, and refreshing. Whether you’re making a quick weeknight dinner or prepping for a gathering, this dish delivers big on taste with little fuss.
Why Slow Cooking Makes This Dish Better
Slow cooking transforms short ribs into fall-apart, juicy perfection. Unlike stovetop methods that require constant attention, this one-pot approach allows the meat to cook gently, ensuring deep, concentrated flavors.
- Effortless preparation: Just set it and forget it—perfect for busy schedules.
- Rich, caramelized flavors: The long cooking time lets the beef absorb all the delicious seasonings.
- No extra liquid needed: The beef’s natural juices combine with the glaze for a deeply flavorful sauce.
- Versatile leftovers: Enjoy them in wraps, over rice, or even in grain bowls throughout the week.
The Perfect Balance of Texture & Flavor
One of the best things about this one-pot recipe is the contrast between textures and flavors.
- Tender, melt-in-your-mouth beef provides a deeply savory base.
- Quick-pickled cucumbers and bean sprouts add a bright, refreshing crunch.
- Crisp lettuce wraps keep everything light yet satisfying.
- A drizzle of sesame oil and rice vinegar enhances the dish with a slight tang.
How to Customize This Dish to Your Tastes
This dish is delicious as is, but it’s also easy to adjust based on dietary preferences and available ingredients.
- For a heartier meal: Serve the beef over steamed rice or quinoa instead of lettuce wraps.
- To add more crunch: Sprinkle crushed peanuts, sesame seeds, or crispy shallots on top.
- For extra spice: Add sriracha, gochujang, or sliced red chilies for a fiery kick.
- To make it low-carb: Stick with the lettuce wraps and reduce the amount of hoisin sauce.
- To make it gluten-free: Use a gluten-free hoisin sauce or replace it with coconut aminos.
Why This Dish Works for Meal Prep
If you’re looking for a meal that stays fresh and flavorful throughout the week, this recipe is a great choice.
- The beef gets better over time, as the flavors continue to develop in the fridge.
- The pickled vegetables last up to 24 hours, so they stay crisp and tangy.
- It’s easy to reheat: Just warm the beef and assemble fresh wraps in minutes.
- Great for batch cooking: Make a big batch and enjoy it for multiple meals.
Whether you’re planning a family dinner or prepping meals ahead of time, these shredded beef lettuce wraps offer a delicious and stress-free option.
Easy Shredded Beef Lettuce Wraps with Pickled Cucumber & Bean Sprouts
Equipment
- Slow cooker
- Potato masher
Ingredients
For the Beef:
- ½ cup hoisin sauce divided
- 4 teaspoons grated fresh ginger
- 4 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 2 pounds boneless beef short ribs trimmed and cut into 1½-inch pieces
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 scallions sliced thin
For the Pickles:
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 1½ teaspoons table salt
- 4 ounces 2 cups bean sprouts
- 1 cucumber peeled, quartered lengthwise, seeded, and sliced thin on bias
- 2 heads Bibb lettuce 8 ounces each, leaves separated
Instructions
- For the beef: In a slow cooker, combine 6 tablespoons of hoisin sauce, ginger, garlic, and red pepper flakes. Stir in the beef until evenly coated. Cover and cook until tender—7 to 9 hours on low or 4 to 6 hours on high.
- For the pickles: In a medium bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add bean sprouts and cucumber, tossing to coat. Gently press to ensure vegetables are submerged. Cover and let sit at room temperature for 1 hour, then drain. (Refrigerated pickles can be stored for up to 24 hours.)
- Shred the beef: Using a potato masher, smash the cooked beef until coarsely shredded. Stir in rice vinegar, sesame oil, and the remaining 2 tablespoons of hoisin sauce. Season with salt and pepper to taste.
- Assemble the wraps: Serve the shredded beef in lettuce leaves and top with pickled cucumber, bean sprouts, and sliced scallions.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.