Barbecued “Five Spiced” Beef Roast

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junio 24, 2015

Asian spices and products have wonderfully unique flavours and aromas. Serve this roast beef recipe with steamed Asian vegetables, rice and a sui choy (napa cabbage) salad.
[timer length=60]60 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 1 hrs

  • 10 mins

    1 hrs

    1 hrs 10 mins

  • Productos: 4 - 6 Servings

Instrucciones

Pierce roast numerous times with fork. In sealable plastic freezer bag, combine remaining ingredients. Add roast to mixture in bag; seal tightly and refrigerate for 12 hours. Remove roast from bag; reserve marinade. Insert meat thermometer into middle of roast.

Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C).

Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast. Cook at constant heat, in closed barbecue, until thermometer reads 155°F (68°C) for medium (about 1 hour).

Remove roast to cutting board; cover with foil for 10 to 15 minutes before carving thinly across the grain.

Meanwhile, bring reserved marinade to a boil; serve as sauce with roast beef.

For a related recipe, try Asian Rotisserie Roast with Tropical Salsa.

Tip: To feed a crowd, use a 4 to 6 lb (2 to 3 kg) Sirloin Tip, Inside or Outside Round Rotisserie Roast and double the amount of marinade ingredients.
A good source of Iron (21% RDI) and an excellent source of Zinc (91% RDI).

Ingredientes

2 lb (1 kg) Sirloin Tip, Inside or Outside Round Oven Roast

1 cup (250 mL) soy sauce

¼ cup (50 mL) liquid honey

2 tbsp (30 mL) EACH minced ginger root and garlic

1 tbsp (15 mL) ground Chinese Five Spice

1 tbsp (15 mL) Sambal Oelek hot pepper condiment (or crushed chiles, to taste

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Información nutricional

Calorías237
Proteínas33 g
Grasas Totales9 g
Total Carbohydrates3 g