Thai BBQ Pot Roast
Yield about 8 cups; 24 servings
Ingredients
Thai BBQ Sauce
- 1 3/4 cups hoisin sauce
- 1 1/2 cups oyster sauce
- 1 1/2 cups plum sauce
- 3/4 cup kecap manis (Indonesian soy sauce)*
- 3/4 rice vinegar
- 1/2 cup dark sesame oil
- 1/3 cup coarsely chopped cilantro leaves
- 1/3 cup Thai sweet chili sauce
- 1/3 cup vegetable oil
- 1/4 cup water
- 3 tablespoons minced fresh ginger
- 3 tablespoons toasted sesame seeds
- 2 tablespoons minced garlic
- 2 tablespoons minced lemongrass
- 2 tablespoons Vietnamese chili garlic sauce
Pot Roast
- 24 cups jasmine rice with chives
- 6 to 9 pounds fully cooked beef pot roast, sliced 1/2 inch thick and warmed (removed from packaged gravy or juice)
Instructions
Thai BBQ Sauce
- In a saucepan, heat ingredients over medium-high heat to a boil, stirring often. Reduce heat and simmer for 1 to 2 minutes.
- For each serving to order: Plate 1 cup rice; top with 4 to 6 ounces pot roast, overlapping slices. Ladle 1/3 cup Thai BBQ Sauce over beef.
Notes
* May substitute 1/3 cup soy sauce and 1/3 cup light molasses for 3/4 cup kecap manis.
