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My kids really loved this spin on pulled beef using Asian flavoring rather than the typical barbecue-style sauce. I served it over an angel hair lo mein and topped it with French-fried onions for added crunch. Faigy adapted my leftovers into a super-tasty lukshen kugel, chock-full of mushrooms and meat, which was a real hit.
toasted sesame seeds
1/2 cup French-fried onions
16 ounces (450 grams) angel hair pasta
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
6 tablespoons Glicks Soy Sauce
6 tablespoons brown sugar
6 tablespoons rice vinegar
6 tablespoons oil
1 tablespoon toasted sesame oil
8 scallions, sliced thinly
2 tablespoons toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
3 large slices bone-in flanken (about 8–10 ounces/225–280-grams each)
salt, for seasoning
pepper, for seasoning
2 tablespoons oil
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
4 tablespoons Glicks Soy Sauce
6 tablespoons mirin
4 tablespoons Tio Pepe Light Sherry or other sherry cooking wine
1/2 teaspoon dried ginger
4 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
1 teaspoon toasted sesame oil
Cook pasta according to package directions.
Add additional ingredients and toss well to combine.
Refrigerate for several hours to allow flavors to blend.
Yields 8 portions lo-mein (as an appetizer)
Season flanken with salt and pepper
Heat oil in a medium saucepan. Add meat and sear for two to three minutes per side until lightly browned. Remove meat from pan and set aside.
Add the minced garlic to the pan and sauté until fragrant.
Add additional sauce ingredients and bring to a boil.
Return meat to the pan, lower the heat, and simmer covered for four to five hours or until meat is tender and falls off the bone.
Shred meat and mix in two to three tablespoons of gravy, reserving any additional gravy for serving.
To serve, warm the pasta.
Place several spoonfuls of shredded beef over each individual plate of pasta and drizzle with reserved gravy.
Top with additional toasted sesame seeds and French-fried onions.
Place four eggs in a large bowl and whisk well.
Add four cups prepared lo mein; one eight-ounce (225-gram) can sliced mushrooms, drained; one cup shredded meat; and four to five tablespoons reserved gravy and mix well to combine.
Place in a lightly greased nine-inch (23-centimeter) round pan and top with French-fried onions.
Bake for one hour at 350°F (175°C).
Yields 10 portions kugel
Styling and Photography by Chavi Feldman
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