So, what do you do with those left over Sunday roasts? Most of us serve it up in sandwiches just as people have been doing for the last two or three centuries. Don't you think that the time has come to introduce a bit of a change in the way we look at our left over roast beef. In my professional kitchen I was faced with the problem of knowing what to do with the end pieces of beef because they are not big enough to serve as a portion. Sometimes I would use then for meat pie filling or sometimes I would add them to a broth chopped into fine pieces. Then I came up with a new idea and boy did it work.
I decided to chop the leftover ends into strips of approximately one and a half centimeters together with julienne (thats strips) of peppers (red, yellow and green) with some snow peas or green beans and juliennes of onion. I stir fry all these ingredients in a skillet or wok until they show signs of softening but don't loose their turgidity. I then take them out and put them to one side for a few moments. I then tale the strips of beef and stir fry it with some chopped garlic and optionally ginger until it is sizzling hot. At this point I re introduce the vegetables and stir the whole lot together.
At this point I add the flavoring. Into the combined veg and beef I add teriyaki sauce, sachuan sauce (according to personal preference as it can be a little hot) and finally sweet chili sauce. This should be quickly and thoroughly stirred. Add Chopped spring onion for a garnish and there you have it, Sachuan style roast beef leftovers.
Note that this recipe can be adapted for roast pork, lamb or braised beef. It can even be adapted for leftover chicken wings or drumsticks. You can also add more variety to the vegetable mix such as cashew nuts, pecans, wall nuts, your favorite mushrooms, water chestnuts, pine nuts, palm hearts, asparagus tips etc. Who says you can't be creative with leftovers?
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Source: www.articletrader.com