The cool crispness of the lettuce & cucumber salad paired with the sweet & spicy beef is absolutely amazing! I seriously could not believe how flavorful & delicious this beef came out! I couldn’t stop snitching pieces of it as I was shredding it! You can obviously use a leaner cut of meat, but they are just so darn expensive!
Original recipe from http://www.sweetpeasandsaffron.com
Korean Beef Recipe makes about 8 servings
1 serving = 1/2 cup = 8 weight watchers points+ (1/2 cup was enough for 5 lettuce wraps)
= 11 weight watchers smart points
Sesame Cucumber Salad makes 8 large servings
1 serving = 2 weight watchers points+
= 2 weight watchers smart points
Korean Beef Ingredients –
1 1/2 lb tender beef chuck roast
1/4 cup soy sauce
1/4 cup honey
2 tbsp truvia brown sugar blend
2 tbsp rice vinegar
2 tbsp toasted sesame oil
2 tbsp garlic chili paste (I couldn’t find this at the store so I used 2 minced garlic cloves & 1 tbsp sriracha)
Stir together all ingredients other than the roast in the base of your crock pot. Cut roast in half lengthwise & place in crock pot. Cook on low for 8 hours.
Several times during that 8 hours I spooned the liquid over the tops of the roast.
Once cooked use 2 forks & shred your roast.
Sesame Cucumber Salad Ingredients –
3 cups cucumber cut into thin strips
3 cups radishes cut into thin strips
2 cups mung bean sprouts
3 tbsp toasted sesame oil
4 tbsp rice vinegar
2 tsp sugar
In a small bowl whisk together oil, vinegar, & sugar. Pour over remaining ingredients & stir.
Serve with bibb lettuce & sesame seeds to sprinkle on top.
Enjoy!
