Asian culinary cuisine is one of my favorite things to cook and I do it often! There are so many different dishes to try from each of the countries in Asia. One day, I would love to travel to Thailand and Vietnam especially someday to learn more meals and different ingredients, as well as be immersed in the culture.
This week’s On The Menu is easy, healthy and so good that I had to share it with our readers!
8 beef short ribs
1 cup low sodium teriyaki sauce
1/2 cup brown sugar
3 Tbl Chinese Five Spice
2 cups beef stock
1 onion sliced into rings
4 small zucchini’s julienned (shredded into strips )
2 Tbl sesame or vegetable oil
In a Crockpot, place the short ribs, soy sauce, teriyaki sauce, brown sugar, Chinese five spice and beef stock together inside. Cook on low for 8 hours.
Place the oil in a sauté pan and add onions on medium heat until the onions aretranslucent. Add the julienned zucchini noodles and cook until soft. This usually takes about ten minutes total. While these are cooking, take the meat out of the Crockpot, discard the bones and shred the meat (this stuff melts in your mouth!) Place the shredded meat over the noodle mixture and add about a cup and a half over the noodles and meat in the pan. Mix together and serve! You can add some sesame seeds as a garnish as well. Serves 4. Enjoy!