18 Spicy Asian Chuck Roast Delights

Get ready to spice up your dinner routine with our 18 Spicy Asian Chuck Roast Delights! Perfect for home cooks looking to add some heat and excitement to their meals, these recipes transform the humble chuck roast into mouthwatering Asian-inspired dishes. Whether you’re craving something quick, comforting, or packed with flavor, we’ve got you covered. Keep reading to discover your next favorite meal!

Slow Cooker Asian Chuck Roast with Star Anise

Packed with bold flavors, this slow cooker marvel turns a simple chuck roast into a tender, aromatic masterpiece. Star anise steals the show, infusing the meat with its licorice-like sweetness.

Ingredients

• 3 lbs chuck roast
• 2 tbsp olive oil
• 1 cup beef broth
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 star anise
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 4 minutes per side.
2. Transfer the seared roast to the slow cooker. Tip: Searing locks in flavors, giving the dish a richer taste.
3. In a bowl, whisk together beef broth, soy sauce, brown sugar, garlic, ginger, star anise, and black pepper.
4. Pour the mixture over the roast in the slow cooker. Tip: Ensure the star anise is submerged for maximum flavor infusion.
5. Cover and cook on low for 8 hours or until the meat is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. Remove the star anise before serving. Shred the meat slightly with forks for a pulled texture or serve in slices.

Delight in the melt-in-your-mouth texture, with each bite bursting with umami and a hint of sweetness. Serve over steamed rice or stuff into bao buns for an Asian-inspired twist.

Asian-Inspired Chuck Roast with Ginger and Soy

Unleash bold flavors with this Asian-inspired chuck roast, where ginger and soy take center stage. Perfect for a cozy dinner that packs a punch.

Ingredients

• 3 lbs chuck roast
• 1/4 cup soy sauce
• 2 tbsp ginger, minced
• 3 cloves garlic, minced
• 1/4 cup brown sugar
• 1 tbsp sesame oil
• 1/2 cup beef broth
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Preheat oven to 325°F.
2. Heat vegetable oil in a large oven-safe pot over medium-high heat. Sear chuck roast on all sides until browned, about 4 minutes per side. Tip: Don’t rush the sear—it builds flavor.
3. Remove roast and set aside. In the same pot, add garlic and ginger; sauté for 1 minute until fragrant.
4. Stir in soy sauce, brown sugar, sesame oil, and beef broth. Bring to a simmer.
5. Return roast to pot. Cover and transfer to oven. Cook for 3 hours, until meat is fork-tender. Tip: Check halfway to ensure liquid hasn’t evaporated; add broth if needed.
6. Remove roast and let rest. Meanwhile, mix cornstarch and water; stir into pot juices. Simmer on stove until thickened, about 2 minutes. Tip: For a glossy finish, strain the sauce before serving.
7. Slice roast against the grain. Serve drizzled with sauce.

Tender and rich, this roast melts with a sweet-savory sauce that’s irresistible. Try it over steamed rice or with a side of crisp veggies for contrast.

Braised Asian Chuck Roast with Five-Spice Powder

Craving a dish that’s bold in flavor and falls apart with a fork? This braised chuck roast, infused with five-spice powder, is your next kitchen adventure.

Ingredients

• 3 lbs chuck roast
• 2 tbsp vegetable oil
• 1 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp five-spice powder
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 2 star anise
• 1 cinnamon stick

Instructions

1. Preheat your oven to 325°F.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the chuck roast with salt and sear on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush the sear—it builds flavor.
4. Remove the roast and set aside. In the same pot, add garlic and ginger, sautéing until fragrant, about 30 seconds.
5. Stir in beef broth, soy sauce, brown sugar, five-spice powder, star anise, and cinnamon stick, scraping up any browned bits.
6. Return the roast to the pot, cover, and braise in the oven for 3 hours, or until the meat is fork-tender. Tip: Check halfway to ensure the liquid hasn’t reduced too much.
7. Remove the roast and let it rest for 10 minutes before slicing. Tip: Skim any excess fat from the sauce for a cleaner taste.

Serve this melt-in-your-mouth roast over steamed rice, letting the rich, spiced sauce soak in. The five-spice powder adds a warm, complex depth that’s irresistibly aromatic.

Korean-Style Chuck Roast with Gochujang

Transform your dinner with this bold, flavor-packed Korean-Style Chuck Roast. **Tender** chunks of beef smothered in spicy-sweet gochujang glaze—it’s a crave-worthy dish that’ll have everyone asking for seconds.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 1/4 cup gochujang paste
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup water
• 1 tbsp vegetable oil
• 2 green onions, sliced
• 1 tsp sesame seeds

Instructions

1. **Heat** vegetable oil in a large skillet over medium-high heat until shimmering.
2. **Add** chuck roast cubes in a single layer, searing for 3 minutes per side until deeply browned. Work in batches if needed.
3. **Reduce** heat to medium, then **add** garlic and ginger, stirring for 30 seconds until fragrant.
4. **Whisk** together gochujang, soy sauce, sesame oil, brown sugar, and water in a bowl, then **pour** over the beef.
5. **Simmer** uncovered for 45 minutes, stirring occasionally, until the sauce thickens and coats the beef.
6. **Garnish** with sliced green onions and sesame seeds before serving.

Unbelievably tender beef with a sticky, spicy-sweet glaze—serve it over steamed rice or with crisp lettuce wraps for a hands-on meal.

Vietnamese Pho-Inspired Chuck Roast Soup

Whip up a storm in your kitchen with this Vietnamese Pho-Inspired Chuck Roast Soup, blending rich flavors and tender meat for a bowl of comfort.

Ingredients

• 2 lbs chuck roast, sliced thin
• 8 cups beef broth
• 1 onion, sliced
• 3 star anise
• 1 cinnamon stick
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 8 oz rice noodles
• 2 cups bean sprouts
• 1/2 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 2 limes, quartered
• 2 jalapeños, sliced

Instructions

1. In a large pot, bring beef broth to a boil over high heat.
2. Add sliced chuck roast, onion, star anise, and cinnamon stick. Reduce heat to low and simmer for 1.5 hours, skimming off any foam that rises to the top.
3. Stir in fish sauce, sugar, and salt. Simmer for another 30 minutes.
4. While the soup simmers, cook rice noodles according to package instructions. Drain and set aside.
5. Remove star anise and cinnamon stick from the soup. Taste and adjust seasoning if necessary.
6. Divide cooked noodles among bowls. Ladle hot soup over noodles.
7. Top with bean sprouts, cilantro, green onions, lime wedges, and jalapeños.

This soup boasts a silky broth with melt-in-your-mouth beef, paired with the crunch of fresh veggies. Serve it with extra lime wedges and hoisin sauce on the side for a customizable feast.

Thai Red Curry Chuck Roast with Coconut Milk

Let’s dive into a flavor-packed journey with this Thai Red Curry Chuck Roast. Bold spices meet tender beef in a creamy coconut milk bath—your taste buds won’t know what hit them.

Ingredients

• 2 lbs chuck roast
• 1 tbsp vegetable oil
• 1 can (13.5 oz) coconut milk
• 2 tbsp Thai red curry paste
• 1 cup beef broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 onion, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Season 2 lbs chuck roast with salt and sear in the pot until browned on all sides, about 4 minutes per side.
3. Remove the roast and set aside. In the same pot, add 2 tbsp Thai red curry paste and cook for 1 minute until fragrant.
4. Pour in 1 can coconut milk, 1 cup beef broth, 1 tbsp fish sauce, and 1 tbsp brown sugar. Stir to combine.
5. Return the roast to the pot, cover, and simmer on low heat for 3 hours until the meat is fork-tender.
6. Add 1 sliced red bell pepper and 1 sliced onion. Cook for an additional 15 minutes until vegetables are tender.
7. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking.
8. Tip: Toast your own spices for the curry paste if you have time—it’s a game-changer.
9. Tip: Let the roast rest for 10 minutes before slicing to keep it juicy.

Amazingly tender with a rich, creamy sauce, this dish pairs perfectly with jasmine rice or crusty bread to soak up every last drop. Try topping with fresh cilantro and a squeeze of lime for an extra zing.

Japanese Chuck Roast Sukiyaki

Y’all, get ready to dive into a bowl of comfort with this Japanese Chuck Roast Sukiyaki. It’s rich, it’s savory, and it’s packed with umami that’ll have you coming back for seconds.

Ingredients

• 1.5 lbs chuck roast, thinly sliced
• 1 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sugar
• 1 cup dashi stock
• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 4 green onions, cut into 2-inch pieces
• 1 package shirataki noodles, rinsed and drained
• 1 cup enoki mushrooms
• 1 cup shiitake mushrooms, sliced
• 1 block firm tofu, cut into cubes

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chuck roast slices in a single layer; sear for 1 minute per side until browned. Remove and set aside.
3. In the same skillet, add onion and green onions; sauté for 2 minutes until slightly softened.
4. Pour in soy sauce, mirin, sugar, and dashi stock; bring to a boil, then reduce heat to simmer for 5 minutes.
5. Add shirataki noodles, enoki mushrooms, shiitake mushrooms, and tofu; simmer for another 3 minutes.
6. Return the chuck roast to the skillet; simmer for 2 minutes until everything is heated through.
7. Tip: For extra flavor, let the sukiyaki sit for 5 minutes off the heat before serving.
8. Tip: Serve with a raw egg yolk on the side for dipping, if desired.
9. Tip: Ensure the chuck roast is thinly sliced for quick cooking and tender bites.

Silky noodles and tender beef soak up the sweet-savory broth, creating a harmony of textures. Try serving it over steamed rice for an extra hearty meal.

Chinese Chuck Roast with Black Bean Sauce

Kickstart your culinary adventure with this bold-flavored Chinese Chuck Roast with Black Bean Sauce—**tender, savory, and utterly addictive**.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup black bean sauce
• 1 cup beef broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp cornstarch
• 2 tbsp water
• 1/2 tsp red pepper flakes

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chuck roast cubes in a single layer; sear for 3 minutes per side until browned. Work in batches to avoid overcrowding.
3. Reduce heat to medium; add remaining 1 tbsp oil, garlic, and ginger. Sauté for 1 minute until fragrant.
4. Stir in black bean sauce, beef broth, soy sauce, and brown sugar. Bring to a simmer.
5. Return beef to skillet; cover and simmer on low heat for 1.5 hours until beef is fork-tender.
6. In a small bowl, mix cornstarch and water; stir into sauce to thicken. Cook for 2 more minutes.
7. Sprinkle with red pepper flakes; serve hot over steamed rice.

Hearty and rich, this dish boasts a **meltingly tender beef** with a **deep, umami-packed sauce**. Try it with a side of crisp stir-fried greens for a textural contrast.

Malaysian Chuck Roast Rendang

Sear your taste buds with this Malaysian Chuck Roast Rendang, a dish that’s all about deep flavors and tender meat. It’s a slow-cooked masterpiece that turns simple ingredients into something extraordinary.

Ingredients

• 2 lbs chuck roast, cubed
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 tbsp tamarind paste
• 2 tbsp rendang spice mix
• 1 cup water
• 1 tsp salt

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 2 lbs cubed chuck roast to the pot, searing on all sides until browned, about 3-4 minutes per side.
3. Stir in 2 tbsp rendang spice mix, coating the meat evenly, and cook for 1 minute until fragrant.
4. Pour in 1 cup coconut milk and 1 cup water, scraping the bottom of the pot to loosen any browned bits.
5. Add 1 tbsp tamarind paste and 1 tsp salt, stirring to combine.
6. Reduce heat to low, cover, and simmer for 2.5 hours, stirring occasionally to prevent sticking.
7. Uncover and continue to simmer for another 30 minutes, or until the sauce thickens and the meat is fork-tender.
8. Remove from heat and let rest for 10 minutes before serving.

Expect a rich, caramelized exterior with meat that falls apart at the touch. Serve it over steamed rice or with a side of crispy roti for a meal that’s deeply satisfying.

Filipino Adobo Chuck Roast

Dive into the bold flavors of this Filipino Adobo Chuck Roast, where tender meat meets a tangy, garlicky sauce that’s downright addictive. Perfect for your next family dinner or meal prep—this dish is a game-changer.

Ingredients

• 2 lbs chuck roast, cut into 2-inch cubes
• 1 cup soy sauce
• 1 cup white vinegar
• 1 cup water
• 10 cloves garlic, minced
• 3 bay leaves
• 1 tbsp whole black peppercorns
• 2 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add chuck roast cubes in a single layer, searing until browned on all sides, about 3 minutes per side. Work in batches if necessary.
3. Reduce heat to medium, add minced garlic, and sauté until fragrant, about 30 seconds.
4. Pour in soy sauce, white vinegar, and water, then add bay leaves and black peppercorns.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until meat is fork-tender. Tip: Resist the urge to stir too often to prevent the meat from breaking apart.
6. Uncover and increase heat to medium-high, simmering for an additional 15 minutes to reduce the sauce slightly. Tip: Skim off any excess fat from the surface for a cleaner flavor.
7. Remove bay leaves before serving. Tip: For an extra layer of flavor, let the adobo sit overnight—the flavors deepen beautifully.

Get ready for a melt-in-your-mouth experience with this adobo, where the meat is incredibly tender and the sauce packs a punch. Serve it over steamed rice or with a side of pickled vegetables for a refreshing contrast.

Sichuan Spicy Chuck Roast with Peppercorns

Zesty and bold, this Sichuan Spicy Chuck Roast with Peppercorns packs a punch that’ll wake up your taste buds. Sear, simmer, and spice your way to a dish that’s as fiery as it is flavorful.

Ingredients

• 2 lbs chuck roast
• 2 tbsp Sichuan peppercorns
• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 2 cups beef broth
• 1 tbsp soy sauce
• 1 tbsp chili oil
• 1 tsp sugar

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 2 lbs chuck roast to the pot, searing each side for 3 minutes until deeply browned.
3. Remove the roast and set aside. In the same pot, add 2 tbsp Sichuan peppercorns, 4 cloves minced garlic, and 1 inch sliced ginger. Stir for 1 minute until fragrant.
4. Pour in 2 cups beef broth, 1 tbsp soy sauce, 1 tbsp chili oil, and 1 tsp sugar, scraping the bottom to release any browned bits.
5. Return the roast to the pot, ensuring it’s submerged in the liquid. Bring to a boil, then reduce heat to low.
6. Cover and simmer for 3 hours, or until the meat is fork-tender. Tip: Check the liquid level halfway through, adding more broth if necessary.
7. Once cooked, remove the roast and let it rest for 10 minutes before slicing. Tip: Skim off excess fat from the sauce for a cleaner flavor.
8. Slice the roast against the grain for maximum tenderness. Tip: Serve with the reduced sauce drizzled over the top for extra spice.

Delight in the tender, melt-in-your-mouth texture and the numbing heat of Sichuan peppercorns. Pair with steamed rice to balance the spice, or layer slices in a bao bun for a modern twist.

Asian Chuck Roast Banh Mi Sandwich

Overwhelm your taste buds with this Asian Chuck Roast Banh Mi Sandwich—a fusion of tender, spice-rubbed beef and crisp, pickled veggies stacked in a crusty baguette. Bold flavors meet effortless vibes.

Ingredients

• 2 lbs chuck roast
• 1 tbsp five-spice powder
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 cup carrots, julienned
• 1 cup daikon, julienned
• 1/2 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 baguettes, halved
• 1/4 cup mayonnaise
• 1 jalapeño, sliced
• 1/4 cup cilantro leaves

Instructions

1. Preheat oven to 325°F. Rub chuck roast with five-spice powder, soy sauce, fish sauce, honey, and garlic. Tip: Let the meat marinate for at least 1 hour for deeper flavor.
2. Place roast in a baking dish, cover with foil, and bake for 3 hours or until fork-tender. Tip: Check at 2.5 hours to prevent overcooking.
3. While the roast cooks, combine carrots, daikon, rice vinegar, sugar, and salt in a bowl. Let sit for 1 hour, stirring occasionally. Tip: Quick-pickling adds a crunchy contrast.
4. Shred the cooked roast using two forks. Discard any large fat pieces.
5. Lightly toast the baguette halves. Spread mayonnaise on each half.
6. Layer shredded beef, pickled veggies, jalapeño slices, and cilantro leaves on the bottom half of each baguette. Top with the other half.

Flaky, juicy beef paired with tangy, crunchy veggies makes every bite a texture explosion. Serve with a side of extra pickles for those who dare to go bolder.

Cambodian Chuck Roast Lok Lak

Just when you thought beef couldn’t get any better, Cambodian Chuck Roast Lok Lak slaps you with flavor. This dish turns simple ingredients into a bold, savory masterpiece.

Ingredients

• 2 lbs chuck roast, cubed
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp black pepper
• 1 lime, juiced
• 1/2 cup water

Instructions

1. In a bowl, mix 2 lbs chuck roast cubes with 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sugar, and 1/2 tsp black pepper. Marinate for 30 minutes.
2. Heat 1 tbsp vegetable oil in a pan over medium-high heat. Add 2 cloves minced garlic, sauté for 30 seconds until fragrant.
3. Add marinated beef to the pan. Sear for 2 minutes per side until browned.
4. Pour in 1/2 cup water, reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
5. Uncover, increase heat to medium. Cook for 10 more minutes until sauce thickens.
6. Remove from heat, stir in juice of 1 lime.

Outrageously tender with a tangy kick, this Lok Lak pairs perfectly with steamed rice or a crisp salad. Try serving it on a sizzling plate for that authentic Cambodian street food vibe.

Indonesian Chuck Roast Semur

Kickstart your culinary adventure with this Indonesian Chuck Roast Semur—a rich, tender beef dish simmered in sweet soy sauce and spices. Bold flavors meet comfort in every bite.

Ingredients

• 2 lbs chuck roast, cut into 2-inch cubes
• 1 cup sweet soy sauce (kecap manis)
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 large onion, sliced
• 2 cups beef broth
• 1 tbsp brown sugar
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 2 bay leaves
• 1 cinnamon stick

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add chuck roast cubes, searing on all sides until browned, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove beef and set aside. In the same pot, sauté garlic and onion until fragrant, about 2 minutes.
4. Return beef to the pot. Add sweet soy sauce, beef broth, brown sugar, nutmeg, cloves, bay leaves, and cinnamon stick. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until beef is fork-tender. Tip: Check occasionally and add water if needed to keep the beef submerged.
6. Remove bay leaves and cinnamon stick before serving. Tip: For a thicker sauce, uncover and simmer for an additional 10 minutes.

Enjoy the melt-in-your-mouth beef with a sauce that’s perfectly balanced—sweet, savory, and aromatic. Serve over steamed rice or with a side of pickled vegetables for a refreshing contrast.

Singaporean Chuck Roast Curry

Ready to spice up your dinner routine? This Singaporean Chuck Roast Curry packs bold flavors and tender meat into one unforgettable dish. Let’s dive in.

Ingredients

• 2 lbs chuck roast, cut into 2-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 2 potatoes, peeled and cubed
• 1 carrot, sliced
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add chuck roast cubes, searing on all sides until browned, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove meat and set aside. In the same pot, add onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
4. Stir in curry powder and turmeric, cooking for 1 minute to toast the spices.
5. Pour in coconut milk and beef broth, scraping the bottom to release any browned bits.
6. Return the meat to the pot. Bring to a simmer, then cover and cook on low heat for 1.5 hours. Tip: Check occasionally to prevent sticking.
7. Add potatoes and carrot. Continue cooking, covered, for another 30 minutes until vegetables are tender.
8. Finish with lime juice and salt. Tip: Adjust seasoning carefully to balance the flavors.

Melt-in-your-mouth chuck roast meets creamy, aromatic curry in this hearty dish. Serve over steamed rice or with crusty bread to soak up every last drop of sauce.

Tibetan Chuck Roast Thenthuk

Feast your eyes on this Tibetan Chuck Roast Thenthuk—a hearty, hand-pulled noodle soup that’s all about bold flavors and comforting textures. Perfect for those chilly evenings when you crave something soul-warming.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 8 cups water
• 1 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups all-purpose flour
• 1/2 cup water (for dough)
• 1/2 tsp salt (for dough)
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 cup spinach, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add 2 lbs chuck roast cubes and sear until browned on all sides, about 5 minutes.
2. Add 1 large diced onion, 3 cloves minced garlic, and 1 tbsp grated ginger to the pot. Sauté for 2 minutes until fragrant.
3. Pour in 8 cups water, 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until the meat is tender.
4. While the meat cooks, mix 2 cups all-purpose flour, 1/2 cup water, and 1/2 tsp salt in a bowl to form a dough. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes.
5. Roll the dough into a 1/4-inch thick sheet. Cut into 1-inch wide strips, then pull each strip into noodles by hand.
6. Add 2 sliced carrots and 2 cubed potatoes to the pot. Simmer for 10 minutes.
7. Drop the hand-pulled noodles into the pot. Cook for 5 minutes until the noodles float to the top.
8. Stir in 1 cup chopped spinach and cook for 1 minute until wilted.

Now, the Thenthuk is ready to serve. The noodles are delightfully chewy, and the broth is rich with the deep flavors of the chuck roast. Try garnishing with fresh cilantro and a squeeze of lime for an extra zing.

Laotian Chuck Roast Laap

Unleash bold flavors with this Laotian Chuck Roast Laap—**a meaty**, **herb-packed** dish that’s **easy to master** and impossible to forget.

Ingredients

• 2 lbs chuck roast, finely chopped
• 1/4 cup lime juice
• 2 tbsp fish sauce
• 1 tbsp toasted rice powder
• 1/2 cup mint leaves, chopped
• 1/2 cup cilantro, chopped
• 1/4 cup scallions, sliced
• 1 tbsp chili flakes
• 1 tsp sugar

Instructions

1. Heat a large skillet over **medium-high heat**. Add the chopped chuck roast and cook for **5 minutes**, stirring occasionally, until browned.
2. Reduce heat to **medium**. Add lime juice, fish sauce, and sugar. Stir well to combine and cook for **3 minutes**.
3. Remove from heat. **Tip**: Letting the meat sit for 2 minutes helps absorb flavors.
4. Add toasted rice powder, mint, cilantro, scallions, and chili flakes. Toss until evenly mixed. **Tip**: Toast rice powder in a dry pan for extra aroma.
5. Serve immediately. **Tip**: Pair with sticky rice for an authentic Laotian experience.

Kick back and enjoy the **juicy**, **tangy** goodness of this laap. The **crunchy** rice powder and **fresh** herbs make every bite a **textural delight**. Try wrapping it in lettuce leaves for a **fun**, hands-on meal.

Burmese Chuck Roast with Turmeric and Lemongrass

Let’s dive into a flavor-packed journey with this Burmese chuck roast, where turmeric and lemongrass steal the show. Bold spices and slow cooking transform this cut into a tender, aromatic masterpiece.

Ingredients

• 2 lbs chuck roast
• 2 tbsp turmeric powder
• 2 stalks lemongrass, bruised
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 1 cup coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cups water
• 2 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Sear chuck roast on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush this step—the crust adds depth.
3. Add minced garlic and sliced ginger, sautéing until fragrant, about 1 minute.
4. Stir in turmeric powder, coating the meat evenly for a vibrant color.
5. Pour in coconut milk, fish sauce, and brown sugar, stirring to combine.
6. Add bruised lemongrass stalks and water, ensuring the liquid covers the roast halfway.
7. Bring to a simmer, then reduce heat to low. Cover and cook for 3 hours, or until the meat falls apart easily. Tip: Check occasionally to prevent drying out.
8. Remove lemongrass before serving. Tip: For extra flavor, let the roast sit in the sauce overnight.

The roast emerges fork-tender, with a golden hue from turmeric and a citrusy punch from lemongrass. Serve it over jasmine rice or shred into sandwiches for a twist.

Conclusion

Deliciously diverse, our roundup of 18 Spicy Asian Chuck Roast Delights offers a world of flavor right in your kitchen. Whether you’re craving something sweet, savory, or explosively spicy, there’s a recipe here to satisfy. We’d love to hear which dishes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!