Far East Roast Beef Dip Sandwich

Far East Roast Beef Dip Sandwich

  • Servings: 2
  • Difficulty: easy
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Far East Roast Beef Dip Sandwich
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A while back I created a recipe titled Ginger Beef Ginger beef which a nod to Num Pang in NYC who serves up some mean sandwiches that people line up and wait for.

So I basically looked at my recipe but really didn’t measure anything. This sandwich is a must try. Think of the French Dip with an Asian/Thai/Vietnamese twist. It’s not overly “Asian” but only so due to the vinegar, soy sauce and ginger. That’s really it. Now the addition of the tomato sauce gives it a kick but it’s not Asian.

I served it on a toasted French Baguette with cilantro, cucumber and a little Dukes Mayo. It’s messy, spicy, savory. I cooked the meat in the crock pot for 6 hours and it was fall apart, melt in your mouth tender which perfectly complimented by the chewy toothy bread. The veggies gave it a refreshing punch. I poured some sauce into a little side dish and used it to dip.

Ingredients:
Hunk of beef for two
1 beer
1 14oz can of tomato sauce
1 cup of Soy Sauce
1 cup of Apple Cider Vinegar
2 tbs of Sriracha
1 onion chopped
2 carrots chopped
knuckle of ginger (peeled and cut)
4-5 cloves of smashed garlic
Beef stock to cover

French Baguette
Cucumber sliced thinly
Cilantro
Dukes Mayo

Directions:
1. Cut and chop the veggies, add the meat and all the liquids except the tomato sauce. I cooked mine on high for 6 hours.

2. To make your sauce, add all the liquid plus the tomato sauce and some of the garlic and ginger to a blender. It’s hot so be careful blending hot stuff. Go slow and don’t close the lid all the way. Blend slowly until smooth.
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3. Now in a bowl take your roast beef and add your sauce to cover the meat. You want it nice and juicy.
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4. Cut and toast your baguette until light golden brown. Put Dukes Mayo on one side and add you meat with your sliced cucumber and cilantro. IMG_0690IMG_0691

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