We made Cathie B's Crockpot "Bul Go Gi" yesterday for dinner. Perfect since I was spending the day at Hannah's with the children helping clean house, and T. O. M. was spending the day at our house helping Mark touch up the paint on our first floor. Put it together with some rice and greens and some more meat and vegetables from our friends, it made a nice potluck offering with very little work.
Although I must say, after I had the sirloin tip roast sliced thinly and mixed up with the marinade, I had second thoughts about not putting that stuff on the grill, the end result was tasty. See her recipe here -- I altered it slightly, doubling the marinade, using 2 lb 14 oz meat, and marinating it overnight in the crockpot insert in the fridge before dropping it into the appliance in the morning. I think we cooked it a little overlong, 9 h on low, but it was still good.
We had about 3 cups of leftover meat and sauce, which I turned into lo mein this morning, my favorite use for leftover Asian-flavored meat. I boiled a 13.25-oz box of whole wheat spaghetti, drained it, and then in the pot stir-fried some odds and ends of vegetables: half an onion slivered, three carrots and a quarter cabbage put through my Cuisinart shredding blade, a chopped stalk of celery, and some cold cooked green beans. Added the noodles to the mix, and then the cold meat and sauce plus a little water; covered the pot to heat it up, and then topped it with a drizzle of sesame oil and sesame seeds.
I always make extra vegetables -- the three big carrots and the cabbage was more than necessary for most of my family. But not for me! I pulled about a cup and a half of the stir-fried vegetables out before I added the noodles, and added them to mine to make my lunch a little heavier on the vegetables and a little lighter on the noodles.