Hoisin-Glazed Oven Roast with Stir-Fry Vegetables

In this recipe the roast beef takes on Asian flavours as it roasts to juicy perfection. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 10 Servings Prep. Time 15 min Marinating Time 25 min Cooking Time 165 min Total Time 205 min


Here are the following ingredients:

  • ⅓ cup (75 mL) EACH soy sauce, hoisin sauce and ketchup
  • 4 garlic cloves, minced
  • 2 tbsp (30 mL) minced gingerroot
  • 4 tsp (20 mL) maple syrup
  • 4 lb (2 kg) Beef Sirloin Tip Oven Roast
  • 8 cups (2 L) pre-cut stir-fry vegetables

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine soy sauce, hoisin sauce, ketchup, garlic, gingerroot and syrup in a medium bowl. Transfer ½ cup (125 mL) to a small bowl to glaze roast; set remaining aside for vegetables.

  2. Brush 2 tbsp (30 mL) of glaze over roast. Place in shallow roasting pan lined with lightly-oiled foil. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes.

  3. Reduce oven to 275°F and roast, uncovered, for 1½ hours. Brush with glaze. Roast for about 1 hour longer for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

  4. Transfer to cutting board, cover with foil and let rest for 15 minutes.

  5. Meanwhile, combine vegetables with ¼ cup (60 mL) water over high heat in large nonstick skillet or wok; cover and cook for 2 to 3 minutes or until tender-crisp. Add reserved glaze; stir-fry for 1 minute or until sauce bubbles. Carve roast across the grain into thin slices and serve with vegetables.