Korean-Inspired Beef Wraps

Kimchi and sliced fresh cucumber add flavor and crunch. Serve inside a lettuce leaf or whole-wheat tortilla.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In your slow cooker, stir together ½ cup of kimchi, garlic, ginger, oil, chili paste (if using), and soy sauce. Add sirloin and turn to coat.

Step 2

Cover slow cooker and cook on Low heat for 8 hours, or High heat for 3 hours.

Step 3

Using a heavy spoon, stir beef, coaxing it into shreds.

Step 4

Stir brown rice into your slow cooker. Re-cover slow cooker and cook on High heat for 10 minutes more, or until rice is soft.

Step 5

Refrigerate individual portions of rice and beef, the remaining 1 cup of kimchi, the cucumber slices, sesame seeds (if using), and cilantro (if using), all in separate airtight containers for up to 4 days, or freeze for up to 4 months. Keep lettuce or tortillas separate until ready to serve.

Step 6

To serve, divide rice and beef among lettuce or tortillas and top with remaining kimchi, cucumber slices, sesame seeds (if using), and cilantro (if using). Roll up the wrap like a burrito.

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