|Beef: Chinese Style|
|by Wei-Chuan Publishing|
Here are six economical, easy-to-follow compact cookbooks offering delectable, favorite Chinese recipes that will delight the beginner as well as ...
91 - 100 of 178 for roast beef sandwiches
Boil roast until tender and ... occasionally. Slice bread sandwich style. On low ... Heat bread on both sides until lightly toasted. Fill with meat mixture.
Brown roast and season. Mix ... water. Add to roast. Cover and simmer on medium low for 4 to 5 hours. Stir occasionally. Break apart with fork. Serve on buns.
Cut four slits in top of roast. Insert garlic ... When chilled, slice beef paper thin (this ... Serve with crushed red peppers or peppers of your choice.
Yield: 16 to 24 sandwiches. Place roast in covered roaster. ... 2 forks. Strain liquid and drain off fat. Add liquid to shredded beef and heat to serve.
Mix all ingredients. ... water, if necessary. Cool, then remove roast and shred. Cool sauce, skim any fat, and combine with meat. Makes about 40 sandwiches.
Place roast on large sheet ... degrees for 8 hours or overnight. (This recipe can also be made in a crockpot). Shred meat with two forks. Serve on buns.
Place roast in a baking dish and add remaining ingredients. Bake at 270°F until tender. When tender, shred beef with a fork. Serve on rolls or buns. M-mmm!
Trim fat from ... without the lid. After it has completed cooking, use two forks to shred the meat. Serve on sandwich buns. The recipe can be easily halved.
Place ingredients in crock pot overnight 12-13 hours. Shred after cooked and return to juices. Serve on hard rolls.
Place frozen or thawed roast in crock pot. ... (about 8 hours). Stir mixture with spoon or fork until shredded. Serve on potato rolls or other sandwich bun.
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