Slow cooker beef wraps with tahini

Name: Slow cooker beef wraps with tahini
Prep time: 20 min
Cook time: 5 h 10 min
Total time: 5 h 30 min
Yield: 8
Ingredients: 1 large onion, thickly sliced; 6 garlic cloves, crushed; 1 tbsp vegetable oil; 750 g outside round beef roast, cut in half lengthwise; 1/2 tsp salt; 1/2 tsp pepper; 1/3 cup soy sauce; 1 cup plus 1 tbsp white vinegar, divided; 1/3 cup granulated sugar, divided; 1 tsp hot pepper flakes; 1/2 cup plus 2 tbsp tahini, divided; 1 tbsp sesame oil; 1 1/2 tsp salt; 2 medium carrots, peeled and cut into long matchsticks (1 cup); 1/2 bunch radishes, sliced (1/2 cup); 16 leaves of red leaf lettuce; 2 tsp toasted sesame seeds; 1 tbsp lemon juice; cilantro, for garnish

Prep Time20 mins
Total Time5 hrs 30 mins
Makes8 to 10 servings

These Middle-Eastern-inspired wraps, complete with quick-pickled carrots and radishes, are made low-carb by substituting lettuce for pitas.

Ingredients

1 large onion, thickly sliced
6 garlic cloves, crushed
1 tbsp vegetable oil
750 g outside round beef roast, cut in half lengthwise
1/2 tsp salt
1/2 tsp pepper
1/3 cup soy sauce
1 cup plus 1 tbsp white vinegar, divided
1/3 cup granulated sugar, divided
1 tsp hot pepper flakes
1/2 cup plus 2 tbsp tahini, divided
1 tbsp sesame oil

Pickles

1 1/2 tsp salt
2 medium carrots, peeled and cut into long matchsticks (1 cup)
1/2 bunch radishes, sliced (1/2 cup)
16 leaves of red leaf lettuce
2 tsp toasted sesame seeds
1 tbsp lemon juice
cilantro, for garnish

Instructions

SCATTER onion slices and garlic in bottom of slow cooker insert.
HEAT oil in a large frying pan over medium-high. Sprinkle meat with salt and pepper, then add to pan and brown on all sides, about 2 min per side. Lay on top of onions and garlic.
WHISK 2 cups water, soy, 1 tbsp of the vinegar, 2 tbsp of the sugar, pepper flakes in a medium bowl, then pour over beef. Cover and cook on high for 6 hours.
PICKLES: Combine 2/3 cup water, remaining 1 cup of the vinegar and 1/4 cup of the sugar and salt in a large saucepan over high. Bring to a boil until sugar dissolves. Remove from heat. Stir in carrots and radish. Let cool and refrigerate until ready to use.
TRANSFER beef to a large bowl and tear into large shreds with 2 forks. Skim off and discard any fat from juices. Transfer juices to a frying pan and boil on high until reduced to about 1 1/2 cups, 10 to 12 min. Stir in shredded beef, 1/2 cup of the tahini and sesame oil. Sprinkle with sesame seeds. Stir remaining 2 tbsp of the tahini, 2 tbsp water and 1 tbsp lemon juice in a small bowl. Serve beef and pickles on lettuce leaves and more sesame seeds., if desired. Drizzle with tahini sauce if needed.

Watch: How to make slow cooker meatballs

Nutrition (per serving)

Calories 303, Protein 20g, Carbohydrates 16g, Fat 18g, Fibre 2g, Sodium 1023mg.
Excellent source of Vitamin B12.

FILED UNDER:

summer Slow cooker