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left over beef pot roast stir-fry

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I just created this recipe last week using left over Beef Pot Roast, made from Gail Welch's recipe for Pot roast with carrots and potatoes. I had made a 5 and a half pound Bottom of the Round Roast, and this is what I had left over, so I did a remix, and this is what I came up with, and it was really awesome. My husband marveled at how awesome and flavorful it was. Just a new way of creating a different type of meal with left overs, and it pleased everyone. I served it with Jasmine Rice.

(1 rating)
yield 6 hearty appetites
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For left over beef pot roast stir-fry

  • 2 1/2-3 lb
    left over beef roast, sliced & cut in strips, i had a bottom of the round roast
  • 8 oz
    fresh sliced mushrooms
  • 2 lg
    onions, sliced thick
  • 2 lg
    red bell peppers, sliced into strips
  • 1 lg
    green bell pepper,sliced into strips
  • 2 md
    heads fresh broccoli or 2 pounds frozen flowerets
  • 1/2 c
    soy sauce
  • 2 Tbsp
    lemon juice
  • 1 1/2 Tbsp
    corn starch
  • 1 Tbsp
    firmly packed dark brown sugar
  • 3 clove
    garlic, minced
  • 1 tsp
    black pepper
  • 2 Tbsp
    vegetable oil

How To Make left over beef pot roast stir-fry

  • 1
    In a small bowl combine soy sauce, lemon juice, corn starch, dark brown sugar, garlic and pepper, and set aside.
  • 2
    Add sliced beef strips to large skillet,pour in approximately 2 cups beef broth or water, and allow to simmer on low for 25 to 30 minutes till liquid has reduced to about half.Transfer to a large dish, cover to keep warm.
  • 3
    Add oil to skillet and heat. add onion and stir fry for 5 minutes, then broccoli flowerets,& mushrooms and about 1/2 cup of beef broth or water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
  • 4
    Add pot roast back into skillet and stir in soy sauce mixture. Bring to boil and cook stirring constantly, until sauce thickens, about 2 minutes. Serve hot, over Rice or noodles.
  • 5
    NOTE: An electric knife works very well for slicing roast beef, then cut large slices into strips and cut in half or thirds.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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