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Thai-Inspired Braised Beef Bowls Recipe

Thai-Inspired Braised Beef Bowls Recipe

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

  1. 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.
  2. Cover in foil and cook at 350°F until heated through and fork-tender. Shred and hold warm. 
  3. 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.”
  4. 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