Easy Shredded Beef Lettuce Wraps with Pickled Cucumber & Bean Sprouts
This one-pot recipe transforms boneless beef short ribs into a tender, flavorful filling infused with hoisin, ginger, and garlic. The dish is balanced with quick-pickled cucumbers and bean sprouts, wrapped in crisp Bibb lettuce for a refreshing bite.
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
Cook Time: 7 to 9 hours on low or 4 to 6 hours on high
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