VERSATILE CROCK POT CHUCK ROAST / ASIAN-STYLE PULLED BEEF PITAS!
Provided by [email protected]
Number Of Ingredients 24
Steps:
- Pat one side with half of the seasonings.
- In crock pot, add beef consommé and grate in garlic. Stir.
- Place roast in seasoned side-down.
- Season other side with rest of seasonings.
- Place on lid and turn crock pot on to High for 15 minutes.
- Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
- Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
- Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
- When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
- Use what you need, and freeze the rest for later uses.
- For Asian-Style Pita Sandwich:
- In small bowl, stir sweet & sour sauce ingredients well until sugar has dissolved. Set aside.
- Warm pita bread wrapped in damp paper towels in the microwave until soft and pliable.
- Top with warm pulled beef, hoisin sauce, shredded lettuce (or cabbage), cucumber and red onion. Drizzle with the sweet & sour sauce.
- Sprinkle with toasted sesame seeds and chopped cashews. Drizzle with sriracha sauce, fold like a taco, and enjoy!
ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER
Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.
Provided by Sarah
Categories Beef
Time 3h
Number Of Ingredients 13
Steps:
- Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
- Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
- After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!
Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 31 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 556 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ASIAN BRAISED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275 degrees F.
- Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
- Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
- To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
- Serve over rice, garnished with the reserved scallion greens.
ASIAN SHREDDED BEEF
Make and share this Asian Shredded Beef recipe from Food.com.
Provided by Sassy J
Categories Roast Beef
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a 6 slow cooker.
- Trim any visible fat from the meat, and plop it into your stoneware.
- Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
- Pour in the soy and hoisin sauces.
- Cover and cook on low for 8-9 hours, or until the meat shreds easily with a fork.
- Serve over cooked white rice.
Nutrition Facts : Calories 515.1, Fat 13.2, SaturatedFat 5.1, Cholesterol 200.2, Sodium 2074.5, Carbohydrate 32.6, Fiber 1, Sugar 26.9, Protein 69.2
ASIAN STYLE BEEF ROAST
This is special enough for a dinner party. I sometimes use a more tender cut of meat, such as a fillet of beef or sirloin, and instead of covering tightly, as at step 9, I roast the meat along with the gravy in an uncovered roasting dish for less time. Your choice.
Provided by Daydream
Categories Meat
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Season meat with salt and pepper.
- Heat 1 tablespoon oil in a Dutch oven over medium high heat, then brown the meat thoroughly on all sides.
- Remove meat to a plate and set aside.
- Add remaining oil to the Dutch oven, and saute the spring onions, garlic and ginger, until the onions have softened.
- Add the soya sauce, half of the cilantro, the chillies and the lemon grass and give it a stir or two.
- Add combined coconut milk and lime juice, and bring to the boil, stirring to incorporate all the crispy bits from the bottom of the pan.
- Return meat and accumulated juices back to the pan, and bring to a simmer.
- Cover tightly, and place in the oven.
- Cook until the meat is fork tender, approximately 2 to 2 1/2 hours, making sure you turn the meat every 30 minutes.
- Lift the roast from the sauce, place on a cutting board, cover loosely with foil and let stand 10 to 15 minutes.
- Meanwhile, strain the sauce (I choose not to), then reduce over high heat if you prefer a thicker consistency.
- Carve the meat into thin slices, return to the sauce with the remainder of the chopped cilantro, and heat through gently before serving.
Nutrition Facts : Calories 1381.8, Fat 112.9, SaturatedFat 62.7, Cholesterol 234.7, Sodium 574.3, Carbohydrate 25, Fiber 7, Sugar 15.5, Protein 70.2
SLOW-COOKER ASIAN BEEF
A classic American staple-pot roast-gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
- Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
- Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.
Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g
ADDICTIVE ASIAN BEEF SLAW
This meal has it all - beef, shredded veggies, soy sauce, hot sauce, and lots of fresh cilantro. This dish is truly addictive.
Provided by Stasty Cook
Categories Salad Coleslaw Recipes No Mayo
Time 31m
Yield 4
Number Of Ingredients 14
Steps:
- Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
- Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.
- Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 26.5 g, Cholesterol 69.6 mg, Fat 28.5 g, Fiber 9.4 g, Protein 25 g, SaturatedFat 8.3 g, Sodium 1254 mg, Sugar 13 g
ASIAN-STYLE POT ROAST
This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
- Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
- Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Bake about 2 1/2 hours or until meat and vegetables are tender.
- Cut open top of oven bag carefully. Remember: Always support bag with pan.
- Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 33.6 g, Cholesterol 77.5 mg, Fat 18.4 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 7.3 g, Sodium 618.2 mg, Sugar 4.3 g
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