Here was a fun dish to make. And I have tons of leftovers for tomorrow.
It's Asian-inspired...Enjoy.
First, get the beef blade roast in the oven
1. Preheat oven to 325
2. On the stove top, heat a large Dutch oven with sesame oil and canola, season beef blade with salt and pepper and a few dashes of soy sauce and about a cup of water. Sear meat on both sides (1-2 min per side) put in oven for 45 minutes.
Next get your veggies ready
- Julienne 2 small carrots, the sides of 1 small cuke, 2 small celery, half a red pepper.
Next, get your sauce ready.
- In a medium bowl, whisk together: 1 tbsp cornstarch, zest and juice from 2 limes and a lemon, slice one small shallot, 1 small garlic clove, a small piece of ginger, salt, pepper, 1/4 cup soy sauce, some Sriracha hot sauce, 2 tbsps brown sugar, and 1 cup water.
When there's about 10 minutes left on the beef, bowl 2 bunches of Soba noodles and some Asian dumplings (frozen section) together. In another large pan, heat up the sauce until thickened...feel free to loosen it up with some of the noodle water.
Then, assemble everything: add noodles and dumplings, veggies and thick chunks of beef to the sauce pan. Scatter some black and white sesame seeds over the top... and done!
Moolicious!
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