Thai BBQ Pot Roast recipe

24 servings

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

24 cups jasmine rice with chives
6-9 pounds fully cooked beef pot roast,
    sliced 1/2 inch thick and warmed (removed
    from packaged gravy or juice)

To make Thai BBQ Sauce: In saucepan, heat ingredients over medium-high heat to a boil, stirring often. Reduce heat and simmer 1-2 minutes.

Yields about 8 cups.

*May substitute 1/3 cup soy sauce and 1/3 cup light molasses for 3/4 cup kecap manis.

For each serving to order: Plate 1 cup rice; top with 4-6 ounces pot roast, overlapping slices. Ladle 1/3 cup Thai BBQ Sauce over beef.