Thai Beef Flatbread
It’s funny when you have
to abstain from red meat for one day how much you want it the next! We
made this Thai beef flatbread last week and it got a 👍🏻 from everyone
in the family so if that isn’t a win, I don’t know what is! This is also a great recipe to utilize leftover shredded beef, pork, or chicken. Simply skip to step 2!
Thai Beef Flatbread 🌱
4# Beef Roast
2 cups orange Juice
1/2 cup brown sugar
1/4 cup soy sauce
1 tsp garlic
1 tsp ginger
1 cup stock
2 tbsp teriyaki sauce
1 tbsp soy sauce
1 tbsp hoisin sauce
1. In a slowcooker, cook a beef roast with s orange juice, brown sugar, cup soy sauce, garlic, ginger, and stock on low for 8-10 hours or high for 4-6 hours until shreddable.
2. Remove beef to another bowl and shred. Add 2 tbsp teriyaki sauce, 1 tbsp soy sauce, 1 tbsp hoisin until coated.
3. Add meat to flatbread and top with mozzarella. Cook at 425 for about 8-10 min until cheese is melted and bubbly.
4. Top with chopped cilantro, pickled carrot ribbons (veggie peeler to make ribbons and cover with vinegar), and peanut sauce.
#feedlotsofpeople #eatbeef
Thai Beef Flatbread 🌱
4# Beef Roast
2 cups orange Juice
1/2 cup brown sugar
1/4 cup soy sauce
1 tsp garlic
1 tsp ginger
1 cup stock
2 tbsp teriyaki sauce
1 tbsp soy sauce
1 tbsp hoisin sauce
1. In a slowcooker, cook a beef roast with s orange juice, brown sugar, cup soy sauce, garlic, ginger, and stock on low for 8-10 hours or high for 4-6 hours until shreddable.
2. Remove beef to another bowl and shred. Add 2 tbsp teriyaki sauce, 1 tbsp soy sauce, 1 tbsp hoisin until coated.
3. Add meat to flatbread and top with mozzarella. Cook at 425 for about 8-10 min until cheese is melted and bubbly.
4. Top with chopped cilantro, pickled carrot ribbons (veggie peeler to make ribbons and cover with vinegar), and peanut sauce.
#feedlotsofpeople #eatbeef
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