Dan’s Asian Beef
Beef
2.5lbs shoulder (or other beef) roast
~1/2 tsp salt
~1/2 tsp coarse ground pepper
Sauce
1/2 cup soy sauce
2 Tbsp sesame oil
6 cloves garlic, minced
1/2 shallot, finely chopped
4 tsp ginger, finely chopped
1 tsp coarse grind black pepper
2 tsp crushed red pepper flakes
2 Tbsp brown sugar
1 Tbsp white cooking (or rice) wine
Veggies
Green peppers
Green beans
White onion
Snow peas
Mushrooms
Carrots
Stir fry sauce
~1 tsp coarse sea salt
~1 Tbsp sesame oil
Rice
2 “scoops” white rice
Water
Combine sauce ingredients.
Stir until sugar is dissolved.
Season beef w/ salt and pepper.
In a slow cooker, add just enough water to cover the roast.
Crockpot
Cook on high for 2 hours
Cook on med (or low) for an addition 4 hours, or until the beef falls apart.
Instant Pot
Cook for 1 hour on high pressure cook, with two cups of water under the meat, supported by the wire roasting accessory (to bring it just out of the water).
Bonus: You’ll get some great beef stock out if this!
Remove the beef from the slow cooker, separate the meat from the fat and bone.
Shred the beef and return to the slow cooker.
Add the sauce.
Heat the mixer on low for approx 30 minutes.
Stir fry veggies.
Cook rice.
Serve beef and veggies over rice.
