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.
Barbecued Asian Beef Salad Recipe
Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 916mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 21g
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.)
This sounds truly delicious — I love dishes that can accommodate anything you have left in the fridge, and turn them into something more than the sum of parts.
It’s a part of my attempt to eat lighter, and salad is nearly guilt-free. it doesn’t take much protein to give it a new life, especially if care is taken to pack in as much flavor as possible.
I haven’t had Korean BBQ. I don’t believe there are any in the area, though we do hae a Mongolian BBQ
OH. YUM. I’ve been looking at Korean BBQ — it seems to be quite the popular thing right now.
mmm this looks very good!
Damn that looks good!
I made a thai beef salad recently that you may also want to try:
Surin’s Thai Beef Salad