What do you do with a lonely little piece of leftover chuck roast? You can always make a barbecue beef sammich, or just nibble it to death as a snack, but why not give it a bit of pride in its demise and turn it into something completely different and absolutely fabulous!…
But what would that be?
In this case, the inspiration came from my sister, who sent me a wonderful birthday gift, including plum sauce, sea salt, black bean garlic sauce, a couple sea salt grinders, the cutest outfit for Mr. seat of his Diaper, and a jar of oriental barbecue sauce.
A quick look in the crisper showed half of a bag of Italian salad greens, some arugula, shredded carrots, and my course was set. That lonely lil’ piece of leftover roast beef had a new destiny, and it was going Asian.
Though there is a little bit of prep involved in this salad, it’s nothing that needs to be attended while it’s happening and could even be done in a tiny crockery cooker if you have one. My choice vessel is as always a 10″ sauté pan, but that’s my favorite all-purpose vessel, you are free to use whatever you like.
As for the ingredients, this is a fast and loose assembly, based on what I happened to have in my house in the middle of a move. Feel free yo use whatever you have on hand, it will still be wonderful.
- Approximately 10 oz. left over beef, any variety will do.
- 2 tbsp Oriental barbecue sauce
- Garlic infused olive oil
- 1 lemon, cut in half (half for juice, half for garnish)
- 1/8 cup soy sauce or light soy sauce
- Salad greens of choice
- Carrots, shredded or julienned
- 1/2 red onion, quartered and sliced thin
- 2 tbsp roasted sesame oil
- Salt and pepper to taste
- Preheat oven to 250°. Spoon one tablespoon of Oriental barbecue sauce over beef, place in oven, uncovered approx 2 hours, or until beef shreds easily. Shred with two forks and set aside, reserving pan drippings.
- Place same pan used to marinate and finish beef over medium low heat. Add sesame oil, the juice of 1/2 lemon and remaining tablespoon of oriental barbecue sauce. Stir rapidly with a whisk until combined and loose. Add soy sauce, whisking vigorously until combined.
- Place greens on plates, top with carrots, onions and beef in appropriate portions. (I served two but this could serve four as well.) Drizzle with warm dressing, add salt and pepper to taste, garnish with a lemon wedge.
- Serve and enjoy!
What I would have done differently had I thought of it at the time:
I didn’t have any sesame seeds, or I would have added them as well. This would be just as good with shredded pork or chicken as beef. Any other salad toppings that fit the oriental feel would work here as well. Julienned beets, radish, some hard boiled egg, whatever you happen to have on hand, it’s what makes salads a great lunch.
Be creative, there is no wrong combination with this!
If you do use a crock pot to finish the meat, just crank it up to high to finish the dressing right in the crock. You really do want the pan drippings. (What there are of them, this is a leftover dish, after all.)