Jun 26th 2024
Sweet & Spicy Pulled Szechuan Beef
INGREDIENTS
Beef Chuck Roast
Ground Szechuan Peppercorn
Reduced Sodium Soy Sauce
Cornstarch
Dry Sherry Wine
Sambal Oelek
Sesame Oil
Garlic Powder
Ground Ginger Powder
Oyster Sauce
Water
Brown Sugar
Red Pepper Flakes
Chinese 5 Spice
Red Bell Pepper
Yellow Onion
Beef Stock
Add some flavor to your beef chuck roast with this great recipe! Szechuan peppercorns combine with spices to create this spicy and sweet seasoning. The chuck roast is smoked on your pellet grill using Cookinpellets.com Longhorn Blend Pellets. Serve over rice with veggies or use to create a delicious sandwich!
INSTRUCTIONS
Pre-Cook
- Tenderize chuck roast with jacquard
- Prepare marinade
- Season with ground szechuan peppercorn
- Place roast into large Ziploc bag
- Place the following ingredients into bag: 4 tbsp reduced sodium soy sauce, 2 tbsp dry sherry wine, 2 tsp Sambal Oelek, 2 tsp sesame oil, 1 tsp garlic powder, 1 tsp ground ginger powder
- Seal bag and work ingredients into meat.
- Marinate for 24 hrs
- Prepare szechuan sauce: 6 tbsp oyster sauce, 4 tbsp reduced sodium soy sauce, 6 tbsp water, 4 tbsp Brown sugar, 2 tbsp dry sherry wine, 3 tbsp Sambal Oelek, 2 tsp sesame oil, 2 tsp cornstarch, 2 tsp ground szechuan peppercorn, 1 tsp red pepper flakes, 1 tsp Chinese 5 spice, Beef stock
- Place sauce in fridge
- Slice up bell pepper and onions into strips
- Fill the hopper of your pellet grill with Longhorn Blend pellets
Cook
- Set smoker to 250°F
- Place roast into a foil pan and place onto the smoker
- Smoke until 165°F internal
- Place onions and bell peppers into the pan with the roast
- Pour beef stock in the pan for braising liquid
- Spoon more Sambal Oelek onto the roast and work into the meat
- Continue to cook until it hits 203° internally
Post-Cook
- Let the meat rest for 1 hr
- Warm the sauce up in a sauce pan
- Shed the beef
- Pour the sauce over meat and mix well
- Enjoy!
COOKING TIPS
For best results, use CookinPellets.com Longhorn Blend pellets
