Thai-Inspired Braised Beef Bowls
Ingredients
- 2 lb. Cattleman’s Selection® Pot Roast
- 2 T Olive Oil Blend
- 4 ea. Cross Valley Farms® Garlic Cloves, minced
- 0.25 c Monarch® Brown Sugar
- 0.3 c Soy Sauce
- 1 T Fish Sauce
- 2 T Monarch Creamy Peanut Butter
- 2 ea. Limes (half of one lime zested)
- 2 T Fresh Lime Juice
- 1.5 oz. Ginger, minced
- 2 to 3 ea. Thai chilis, jalapeño or serrano
- 2 ea. Red Bell Pepper, Julienned
- 2 ea. Yellow Bell Pepper, Julienned
- 2 c Cross Valley Farms Matchstick Carrots
- 0.5 c Cross Valley Farms Red Onion, julienned
- 2 T Rice Wine Vinegar
- 4 tsp. Fish Sauce
- 1 c Basil Leaves, picked
- 0.5 c Cross Valley Farms Cilantro
- 4 c Chef’s Line® Quinoa, Kale, Edamame and Green Chickpea Blend
PREPARATION
- Defrost pot roast. Cut into 2-3" pieces. In the bottom of a hotel pan, combine the oil, garlic, fish sauce, peanut butter, lime zest, lime juice, ginger and chilis. Whisk until well combined. Add pot roast pieces to hotel pan.
- Cover in foil and cook at 350°F until heated through and fork-tender. Shred and hold warm.
- Combine bell peppers, carrot, red onion, rice wine vinegar and 4 tsp. of fish sauce in a bowl and toss to combine. Set aside for at least 10 minutes to lightly “pickle.”
- Heat quinoa blend according to package instructions. Lightly season with salt and pepper.
To Plate: Place quinoa blend into the bottom of a bowl. Top with Thai-Style Shredded Beef and pickled veggies. Add chopped peanuts and fresh herbs to garnish.
Serves 4