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
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.

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
Dukes Mayo

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.
3. Now in a bowl take your roast beef and add your sauce to cover the meat. You want it nice and juicy.
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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