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Cut beef (if needed) to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the slow cooker. In a medium bowl, combine jicama (or celery), green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chile oil and black pepper. Pour over the beef. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
If using Low, turn slow cooker to High setting. In a small bowl, combine cornstarch and cold water; stir into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened.
Remove meat from cooker, reserving cooking juices. Using two forks, pull meat apart into shreds.
Spoon shredded meat onto cabbage (or lettuce leaves). If desired, add cashews, additional jicama strips (or chopped celery) and/or slivered green onions. Sprinkle with crushed red pepper. Fold in opposite sides of each cabbage (or lettuce leaf); roll up and secure with a cocktail pick. Serve wraps with the reserved cooking liquid for dipping.