Korean Beef Bulgogi

This recipe is all about nice tender beef like ribeye, tenderloin, or sirloin sliced super thin and marinaded in the flavors Koreans are famous for and cooked hot and fast, preferably on a grill in a stir fry grill pan and I find it to be a great dish.  But what if you wanted to adapt it to some left over Beef Brisket and just use the sauce to warm the meat in?  You will love it! and as you can see I served it with a roll and potato cakes but steamed rice would work as well.  Here is what I used for the sauce...

1/4 c brown sugar

1/4 c rice vinegar

2 tbs soy sauce

2 tbs minced ginger

2 tbs garlic

2 tsp sesame oil

2 tsp sriracha

cook over med high heat for a couple of min. as always google it!

Pulled Pork Thai Style

1 lb pulled pork, chopped
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
3 tablespoons Asian fish sauce
1 teaspoon light brown sugar
2 tablespoons Sriracha (chile sauce), plus more for serving
2 tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 large head Boston or other leafy lettuce, separated into leaves

1. Add oil to pan and cook the garlic, shallots, and jalapeno several minutes on med heat and add the pork. Continue cooking till heated through (the meat is from an already cooked pork butt and only needs heated).  Remove from heat and add the lime juice, fish sauce, and Sriracha.
2. Let cool 5 min.  Transfer to bowl and stir in the cilantro, basil, and mint. Season with salt and pepper.

Serve as lettuce wraps with more Sriracha and thin slices of jalapenos or use for Tacos with your choice of toppings, i.e. hot sauce, fresh chopped onions, cilantro, etc.

Grillades

4 tbsp olive oil
2 lb pork tenderloincut into 3 x 4 in strips
1/2 c flour
3 onions, chopped
2 bell peppers chopped
4 celery stalks, finely chopped
1 garlic clove crushed
3 cups ripe tomatoes, skinned, seeded and chopped or =amt canned
2 tbsp tomato paste
1 tsp chopped fresh thyme
1 tsp hot sauce or to taste
1 1/2 tsp paprika
1/4 tsp cayenne or to taste
1 tsp salt
2/3 cup vegetable stock
2/3 cup white wine or just use all veggi stock
grits, to serve

1. Heat oil, add strips of tenderloin and cook till both sides have just changed color.  Remove w/slotted spoon and set aside.
2. Add flour to the juices and mix well cook over gentle heat stirring constantly until ROUX becomes dark in color.
3. Add onions, bell pepper, celery and garlic.  Cover and cook over gentle hear for about 15 min.
4. Return meat, add tomatoes, tomato paste, thyme, hot pepper sauce, paprika, cayenne, salt, stock and wine.
5. Cover and simmer for about 45 min.  Serve w/Grits.