Monday, October 11, 2010

slow cooker pulled beef and peanut sauce - asian flavours - many meals

mmm - lemongrass
this week, i decided to simply go with herbs and spices i love and see what happened.
it helped as well that cheap beef roasts were ready to go in my freezer.
this recipe ended up becoming 3 meals

lemongrass pulled beef in rice wrappers with peanut sauce

2.5-3lb beef roast (mine was 1.99lb so a cheap cut)
1 pho bo bouillon cube
2.5c water
2tbsp soy sauce
2tbsp chopped lemongrass
1tbsp each of turmeric, cumin, minced garlic and lime juice
sugar to taste
...all in the slow cooker on low for 8hrs (pull at about 7hrs in)

wrap in rice paper wrappers with a bit of iceberg lettuce and shredded carrot

now...peanut sauce
1-1.5c water (for desired thickness)
1c peanut butter
1tbsp lime juice, fish sauce
2tbsp soy sauce
1/4c chopped onion
sugar to taste
...cook on low on the stovetop
...use as dipping sauce
i like to add sriracha sauce after it's plated (that way the peanut sauce isn't spicy so the bubs can eat it)

 DAY 2 of this recipe
pulled beef pho
omit the peanut sauce
there was enough left over liquid to use as a soup base
add one more pho bo bouillon cube
4-6c water
1c pulled beef
soy sauce to taste
1/2 pack of asian rice vermicelli noodles
...all together in a pot until the noodles are soft

 DAY 3 of this recipebeef pho with rice noodles
1.5c pulled beef
1c water
1/2 pack of asian rice vermicelli noodles
peanut sauce (reheat) 
sriracha sauce to taste (optional) 
...cook noodles in a pot of water until soft - drain
add water and noodles to walk and pulled beef until well blended with peanut sauce

 DAY 4 of this recipe (lunch)
salad with pulled beef and peanut sauce
can be served hot or cold
just add the beef and sauce over lettuce (with or without carrots, cucumber)

can you tell this recipe was a success?! there are still leftovers in the freezer.

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