HOT AND SPICY SHREDDED BEEF RECIPES

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add the onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper. , Cover and cook on low until meat is tender, 8-10 hours. , Remove meat. Skim fat from cooking liquid. When cool enough to handle, shred meat with 2 forks and return to slow cooker; heat through. Serve 1/2 cup meat mixture on each roll with a slice of cheese.

Steps:

• Place meat in freezer until partly frozen to make it easy to slice.
• (Time will vary according to efficiency of your freezer but check at 30 minutes.).
• Cut meat across grain into 1/4 inch slices, then cut into 1/4 inch strips.
• Stir together soy sauce, sherry and vinegar; blend in cornstarch until smooth.
• Toss meat strips in mixture, coating well; let stand for 1 hour at room temperature or longer in refrigerator.
• Marinade should be completely absorbed by meat but if any remains, reserve and add to wok with sauce.
• Stir together jalapeno pepper, ginger root, garlic and five spice powder; set aside.
• SAUCE:.
• Stir all ingredients together and set aside.
• In wok or skillet, heat oil.
• Add beef strips and cook over high heat, tossing and stirring to separate, for 1 minute.
• Sprinkle with sugar and cook, tossing and stirring, for 1 minute longer.
• Lift pan from heat; add spice mixture and cook for 1 minute in heat of pan.
• Add sauce and any remaining marinade.
• Return to heat and cook, stirring, for about 3 minutes or until sauce is thickened.