There are countless reasons as to why she was the first female chef to win Bravo's Top Chef, and this is delicious recipe is proof she deserved it.
In a large skillet, heat the oil over high. Season the beef with salt and pepper; working in batches, cook until browned, about 4 minutes per side. Transfer the beef to a slow cooker. Add the coconut milk, fish sauce, garlic, sambal oelek, and ginger. Cover and cook on high until the beef is very tender, about 5 hours.
Transfer the beef to a medium bowl. Using 2 forks, shred the beef into bite-size pieces. Stir the shredded beef into the sauce in the slow cooker. Divide the Mashed Blue Cheese Sweet Potatoes among shallow bowls. Using a slotted spoon, top the potatoes with the beef. Sprinkle with cilantro. Serve with the sauce.