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Recipes
Soy and Five Spice Grilled Roast with Veggie Stir-Fry

Recipe

Soy and Five Spice Grilled Roast with Veggie Stir-Fry

15 min prep

30 min marinating

15 min cooking

Serves 6

Difficulty 3/5

This small lean beef roast is big on flavour and cooks quickly. The marinade does double-duty as a stir-fry sauce. For the roast, a short marinating time is all that’s needed for seasoning. Chop the vegetables while the roast marinates for efficient prep time.

Ingredients

⅓ cup (75 mL) soy sauce ¼ cup (60 mL) canola or sunflower oil ¼ cup (60 mL) dry sherry 2 cloves garlic, minced 1½ lb (750 g) Beef Bottom Sirloin Tri-tip Oven Roast ¾ tsp (4 mL) Chinese five-spice powder Coarsely ground pepper 3 cups (750 mL) stir-fry vegetables, such as slivered red onion and sweet pepper, sliced carrots, mushrooms, snow peas, etc. 1 tbsp (15 mL) sesame oil Steamed rice or cooked Asian noodles

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Directions

Soy and Five Spice Grilled Roast with Veggie Stir-Fry

1. Combine soy sauce, canola oil, sherry and garlic in a liquid measuring cup or small bowl. Pierce roast all over with a fork; place in large sealable freezer bag or bowl. Pour half of the soy sauce mixture into bag, massaging to coat beef; seal bag and refrigerate for 30 to 60 minutes. Set remaining soy sauce mixture aside. 2. Remove meat from marinade; discard marinade. Pat roast dry with paper towel. Season all over with five-spice powder and pepper to your taste. 3. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 15 to 20 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of roast reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium). (Note: move roast to cooler part of the grill if it begins to overbrown.) 4. Transfer to cutting board, tent loosely with foil and let rest for 15 minutes. 5. Meanwhile, heat sesame oil over medium-high heat in a large skillet. Add vegetables and stir-fry for 3 to 4 minutes or until tender-crisp. Add reserved soy sauce mixture, stir to combine and heat through. 6. Carve roast across the grain into thin slices, rotating roast as the grain changes direction about halfway along the roast. Serve with vegetables over rice or noodles.

Tip

Bottom Sirloin Tri-Tip is very lean cut, so our recommendation is to cook no more than to medium doneness and to slice thinly.

Cuts Used in This Recipe

Soy and Five Spice Grilled Roast with Veggie Stir-Fry

Bottom Sirloin Tri-Tip

Bottom Sirloin Tri-Tip Oven Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.