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Recipes
Oven-Roasted Asian-Style Pepper Beef

Recipe

Oven-Roasted Asian-Style Pepper Beef

10 min prep

60 min marinating

130 min cooking

Serves 6

Difficulty 1/5

This dish has flavours similar to traditional barbecued pork. The beef is rubbed with a blend of seasonings and then basted with a sweet, tangy Asian inspired barbecue sauce while being slow roasted to medium-rare at the least. Serve sliced on a spicy noodle dish or in a sandwich.

Ingredients

2 cloves garlic, finely chopped 1 tbsp (15 mL) EACH grated peeled gingerroot and fresh ground pepper 2 lb (1 kg) Top Sirloin Oven Roast ¼ cup (60 mL) EACH soy sauce, ketchup and hoisin sauce 1 tbsp (15 mL) rice vinegar 1 tbsp (15 mL) liquid honey

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Directions

1. Combine garlic, gingerroot and black pepper in a small bowl. Trim the meat, if necessary. Pierce beef all over with a fork. Place on a platter; rub the spices into the meat to coat all over. Set aside. 2. Combine soy sauce, ketchup, hoisin sauce, rice vinegar and honey in a medium bowl to make a glaze. Measure out ¼ cup (60 mL) and brush all over beef. Refrigerate, uncovered, for 1 hour to marinate. Set remaining glaze aside to baste meat during cooking 3. Place roast on rack in a foil-lined shallow pan. Pat roast dry with paper towel. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 1 hour. Begin basting with the reserved glaze every 15 minutes, removing from oven after about 45 to 60 minutes, 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). 4. Transfer to cutting board, cover loosely with foil and let rest for 10 to 15 minutes. Carve across the grain into thin slices.

Tip

You can cook the roast ahead, let it cool, then refrigerate for up to 3 days then reheat and slice to use in a stir-fry or Asian-style soup.

Cuts Used in This Recipe

Top Sirloin Butt

Top Sirloin 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.