THAI-INSPIRED ROAST BEEF SANDWICH
I love Thai food, but I wanted to see how its flavors would translate in a plain ol' peanut butter sandwich. The result is anything but plain-it's just darn delicious. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Spread peanut butter over bread. Top with remaining ingredients.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 458mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
THAI-STYLE BRISKET
Here's an unusual take on brisket that will have you hooked. Peanut butter, soy, crisp-tender veggies and zesty seasonings give it the authentic Thai flavor we crave. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 9h30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, brown brisket on both sides in 2 tablespoons olive oil. Transfer meat and drippings to a 5-qt. slow cooker. Combine the peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic, pepper flakes and pepper; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender. , Remove brisket and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Meanwhile, in a large skillet or wok, stir-fry the carrots, peppers and onions in remaining olive oil until crisp-tender. Add peanuts if desired. Stir cooking juices and stir into vegetable mixture. , Thinly slice meat across the grain. Place rice on a large serving platter; top with meat and vegetable mixture.
Nutrition Facts : Calories 505 calories, Fat 31g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 1455mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 46g protein.
THAI BEEF
A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.
Provided by BadLittleChef
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place flank steak in the freezer for 20 minutes.
- Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
- Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
- Lay steak slices in a single layer on the rack of the prepared broiler pan.
- Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.4 g, Cholesterol 25.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 633.5 mg, Sugar 18 g
UPSTATE-STYLE ROAST BEEF SANDWICH
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Bring the roast to room temperature about 1 hour before cooking.
- Preheat the oven to 450 degrees F.
- Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
- Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
- Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
- When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
- Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.
HOT ROAST BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
- To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
- Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!
ROAST BEEF SANDWICH
Make and share this Roast Beef Sandwich recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine mayo with horseradish.
- Butter rolls this is important as the butter makes a lining to prevent the roll from getting too soggy, and it tastes good too.
- Fill rolls with layers of remaining ingredients.
- Season roast beef with lots of salt and freshly ground pepper.
- Top with mayonnaise.
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- Heat a large cast-iron skillet over medium-high heat. Sprinkle salt and pepper evenly over steak. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
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- Arrange steak on bottom half of bread; top with vegetable mixture and cilantro. Top with top half of bread; cut into 4 equal pieces.
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