Balsamic Ginger Steak Lettuce Wraps

Yet another reason to stop talking about how you should use your crock pot more, and actually start using it!  I promise you will not regret it.  Just click on the slow cooker before you leave for work, and you'll have little to do when you get home.  Plus the house will smell delicious!

Grab the following:

• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• 1 Tbsp low sodium soy sauce
• 1Tbsp freshly grated ginger
• 2 garlic cloves, chopped
• 1/2 tsp of crushed red pepper (less if you don't love heat)
• 1.5-2lb flank steak, cut into 2-3 inch sections
• 1 cup of long grain brown rice
• 1 orange
• 2 scallions, sliced
• 1 head of Boston lettuce, whole leaves separated
• 1 can of sliced water chestnuts

In your slow cooker combine the brown sugar, balsamic vinegar, soy sauce, ginger, garlic, and red pepper.  Add the steak, and coat it with the mixture.  Cook 6-7 hours on low.

When there is 25 minutes left on the slow cooker, or if you're like me and your slow cooker kicked over to warm a few hours ago, when you get home from work, cook the rice in your rice cooker, or according to the package instructions.  While the rice is cooking, peel and cut the orange into 1/2 inch pieces.  Fold in the scallions.

Shred the steak using two forks.  Take the lettuce leaves, fill with rice, and top with the steak, the orange mixture and some water chestnuts.

Add a dash of soy sauce once plated if you so desire.  Can't wait to have the leftovers for lunch tomorrow!