Recently my son, Tim cooked a big
Beef Roast with Thyme and Braised in Red Wine. It’s the kind of roast that tastes even more glorious a day or two after (if there are any left, though). This time there were leftovers, so Tim got creative and encased them in
steamed white buns from the Asian markets. Sometimes I get inspired and make these
buns myself. But because it was Mother’s day, it was my turn to relax and watch the boys at work in the kitchen. This is so easy to put together after pan-searing the beef strips, sunny side eggs and stacking it all up. Serve this for brunch, lunch or dinner. This is an AsianInAmericamag recipe and serves 2 or 3.