The kids are back in school now. I want to wax lyrical about the bitter sweetness of that first day back, but somehow two days in that first day seems to be a distant memory. We have quickly gotten back into a routine. The only difference perhaps is that I am having to wake them up for school as they still haven’t gotten used to falling asleep early. I think I am probably also one of five people on this planet who really like packing school lunches.
It gives me comfort to know that the kids will resume healthier eating habits now that they’re back in school. Also, I will no longer have to watch them eat bite after painfully slow bite. I know some mamas out there get me. Right? Please say something otherwise I am going to have to come back here at a later date and rewrite this whole thing lol.
The number one question I have been getting for the last few days is what are my kids taking for lunch. I will be extremely honest and tell you that lunches are simple and straightforward. Tomorrows will be a cilantro lime chicken pasta leftover from dinner, yesterdays was nuggets and edamame, day before that was a chicken wrap for one and the same thing basically deconstructed for the other. If I had this Kid Friendly Instant Pot Pulled Beef in my fridge or freezer (I usually do) then it would be making several appearances in all our lunches.
Does it sound like the usual blogger hyperbole? My kids will assure you it is not. lol. The flavorful beef makes it way into sandwiches, wraps and quesadillas, tops salads, is a side with mac and cheese on busy days. If I let it sizzle and char slightly in a pan with some green chillies and cilantro it is excellent with fried eggs. If I leave that pan on the island on a weekend it will get picked clean. Now that’s the kinda thing a mama needs.
This recipe is adapted from one a friend Maryam once shared. Hers was delicious, but didn’t quite work for our family (translation: my kids are not big on the mirchi life) so I made some adjustments to suit our needs. In an IP (or a pressure cooker) this takes 20 minutes to cook and is so tender that all it takes to shred it is a vigorous stirring.
- 1 lb beef cubes
- 1/2 tsp ginger
- 1/2 tsp garlic
- 1 tbsp soy sauce
- 2 tsp sambal oelek (can add more)
- 2 tsp oil
Add all the ingredients to the IP with 2 cups water, give it a good stir and put it on Manual (high pressure) for 20 minutes.
Let the IP natural release or manually vent it after ten minutes, the meat should be super tender.
Saute and stir to dry up the liquid a little. Done.
If you don't have an Instant Pot then slow cook the beef stove top till tender enough to shred easily, 45-50 minutes then shred and cook the liquid down. If you have a conventional pressure cooker that works well here too!