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Shredded Beef Lettuce Cups

Savory Shredded Beef Lettuce Cups for a Quick Family Dinner

Savor the deliciousness of Shredded Beef Lettuce Cups, a quick, healthy dinner option that's family-friendly and low-carb.
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Prep Time 20 minutes
Cook Time 40 minutes
Natural Pressure Release 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 cups
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef Ingredients
  • 2 pounds Boneless Beef Chuck Roast You can substitute with flank steak for a leaner choice.
  • 8 ounces Unsweetened Crushed Pineapple Canned peaches can be an alternative.
  • 1/2 cup Reduced-Sodium Soy Sauce Use tamari for a gluten-free option.
  • 2 tablespoons Brown Sugar Honey is a great natural sweetener alternative.
  • 2 tablespoons White Vinegar Apple cider vinegar works beautifully as an alternative.
  • 1 Garlic Clove, minced Feel free to use garlic powder if in a pinch.
  • 1/2 teaspoon Pepper Adjust to taste or substitute with black pepper.
  • 3 tablespoons Cornstarch Arrowroot powder can serve as an alternative thickener.
  • 3 tablespoons Water
Vegetables
  • Carrots Can swap with parsnips for a twist on flavor.
  • Sweet Red Peppers Substitute with green bell peppers if desired.
  • Onion Shallots can be used instead for a milder taste.
For Serving
  • 24 Bibb or Boston Lettuce Leaves Romaine or iceberg lettuce also serve as substitutes.
  • Sliced Green Onions Optional, can be replaced with cilantro.

Equipment

  • Pressure Cooker

Method
 

Preparation
  1. Begin by gathering your pressure cooker and chopping the carrots, sweet red peppers, and onions into bite-sized pieces. Add these to the bottom of the pressure cooker.
  2. Place the boneless beef chuck roast on top of the vegetables in the pressure cooker.
  3. In a small bowl, blend together the unsweetened crushed pineapple, reduced-sodium soy sauce, brown sugar, white vinegar, minced garlic, and pepper. Pour over the beef roast.
  4. Lock the lid of the pressure cooker and cook on high pressure for 40 minutes; allow for a natural pressure release for about 10-15 minutes before venting any remaining pressure.
  5. Remove the beef roast and let it rest for a few minutes. Shred the beef into bite-sized pieces.
  6. Skim off excess fat from the cooking juices and mix cornstarch with water in a separate bowl. Stir it into the pot and sauté to thicken the sauce for about 5 minutes.
  7. Add shredded beef back into the pot and heat through for another 2-3 minutes.
  8. Prepare the lettuce leaves and spoon the shredded beef mixture into the leaves before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 15gProtein: 32gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 300IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Ensure the pressure cooker lid is sealed tightly during cooking to lock in moisture. Store lettuce separately from the beef for best texture.

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