Slow Cooker Asian Beef Lettuce Wraps

Slow Cooker Asian Beef Lettuce Wraps | Little Kitchen, Big Bites

If you’re looking back and trying to see the last time I did a beef recipe, it’s been quite a while.  We’re mostly a chicken/fish/vegetarian household.  I think that I could do the whole pescatarian thing if I wanted to, but Hubs would die without chicken.

But then with the entrance of a close-by-not-too-crowded Costco into our lives after the move, lean ground beef became more appealing.  I mean, how could it not be in cheap, prepackaged containers of loveliness?  We’ve been grilling burgers every weekend and this recipe was a killer way to throw it in the slow cooker and have a totally delish meal {or use this for apps!} waiting when you get home.

These were not only really tasty, but were also super easy and pretty healthy too.  I’m adding these to the list for the post-baby low carb diet list that I know I’ll need to fit back into my skinny jeans…

Slow Cooker Asian Beef Lettuce Wraps | Little Kitchen, Big Bites

2.5 from 2 reviews
Slow Cooker Asian Beef Lettuce Wraps
Recipe type: Wrap
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb lean ground beef {frozen is fine}
  • 1 onion, diced
  • 2 cups mushrooms, diced
  • ¼ cup soy sauce
  • ½ cup beef broth
  • 1 T preminced garlic
  • 1 T sriracha
  • 2-3 T curry powder
  • 1 t cumin
  • 1 t salt
  • 1 t black pepper
  • A pinch of cinnamon
  • 1 cup brown rice, dry
  • 1-2 heads of romaine lettuce, cleaned and dried
  • Chopped green onions and chopped romaine, to garnish
  1. Combine beef, onion, mushrooms, soy sauce, broth and all spices in the slow cooker. Stir to combine.
  2. Turn the slow cooker to low and cook for 7-9 hours.
  3. Come back and stir in 1 cup of brown rice.
  4. Turn the slow cooker to high and cook for an additional 30 minutes to an hour, or until the rice absorbs the liquid.
  5. Serve beef mixture in lettuce leaves, topped with green onion and chopped romaine.

Inspired by this recipe.

Slow Cooker Asian Beef Lettuce Wraps | Little Kitchen, Big Bites

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  1. Hi there,

    I’m not the type of person to write negative comments but really felt the need to write to you about this recipe. I’m wondering if there is a typo with regards to measurements…
    I was very surprised it called for a whole TABLESPOON of salt so I went with my instincts (not enough unfortunately) and decided to only put 3/4 tablespoon of salt in and it’s so unbelievably salty that it’s inedible. I even used low-sodium soy . Is this really supposed to be this salty or has there been an error in transposing the recipe? Sadly I couldn’t fix it and the whole batch has gone into the garbage. Everything else on your site looks amazing though!

  2. a couple nights ago I made your semi slow cooker spicy avocado chicken enchiladas, tonight I’m trying this one. I’m not sure how I stubbled upon your site but I love your recipes. 1 thing I love most is that 80% of the ingredients I usually have on hand. Nothing ruins a recipe more than having to go to the store for a 1/2 t of saffron or something crazy!
    Thanks again!! 🙂

  3. hii, do I need to brown the meat before adding it to the crockpot? Thanks!