I just created this recipe last week using left over Beef Pot Roast, made from Gail Welch's recipe for Pot roast with carrots and potatoes. I had made a 5 and a half pound Bottom of the Round Roast, and this is what I had left over, so I did a remix, and this is what I came up with, and it was really awesome. My husband marveled at how awesome and flavorful it was. Just a new way of creating a different type of meal with left overs, and it pleased everyone. I served it with Jasmine Rice.
2 1/2-3 lb
left over beef roast, sliced & cut in strips, i had a bottom of the round roast
fresh sliced mushrooms
onions, sliced thick
red bell peppers, sliced into strips
green bell pepper,sliced into strips
heads fresh broccoli or 2 pounds frozen flowerets
1 1/2 Tbsp
firmly packed dark brown sugar
1In a small bowl combine soy sauce, lemon juice, corn starch, dark brown sugar, garlic and pepper, and set aside.
2Add sliced beef strips to large skillet,pour in approximately 2 cups beef broth or water, and allow to simmer on low for 25 to 30 minutes till liquid has reduced to about half.Transfer to a large dish, cover to keep warm.
3Add oil to skillet and heat. add onion and stir fry for 5 minutes, then broccoli flowerets,& mushrooms and about 1/2 cup of beef broth or water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
4Add pot roast back into skillet and stir in soy sauce mixture. Bring to boil and cook stirring constantly, until sauce thickens, about 2 minutes. Serve hot, over Rice or noodles.
5NOTE: An electric knife works very well for slicing roast beef, then cut large slices into strips and cut in half or thirds.