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.
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
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 PULLED BEEF ROAST
This recipe is really easy, delicious and can be used to make a dozen different kinds of meals. Sandwiched, tacos, burritos, just use you imagination and enjoy.
Provided by Brenda Nance
Categories Roasts
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees
- 2. Mix all dry ingredients in a small bowl. Sprinkle generously over roast and rub it really good over roast. Make sure entire roast is covered with the dry mix.
- 3. Spray covered roasting pan with pam, then slice first onion and place on the bottom of the pan, then place the roast on top of onions. Slice second onion on top of the roast, then pour liquid smoke and sweet chili sauce on top.
- 4. Place the lid on roasting pan and cook the roast until it pulls easily apart. I would check on it after the first hour. then every 30 minutes. It needs to be really tender.
- 5. Once it is done let it sit for about 20 minutes then using two forks pull the meat apart until it is shredded add BBQ sauce (warned) and serve anyway you want.
SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS
This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!
Provided by jasminsheree
Categories World Cuisine Recipes Asian Korean
Time 8h15m
Yield 8
Number Of Ingredients 11
Steps:
- Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
- Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
- Serve with corn tortillas and your favorite toppings.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 40.3 g, Cholesterol 77.5 mg, Fat 22.4 g, Fiber 3.7 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 696.9 mg, Sugar 14.7 g
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