Beef Tri-tip ‘Sushi’ with Szechwan-style Sauce

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August 24, 2017

A perfect recipe for oven roasted tri-tip or you can use any leftover cooked steak that you slice thinly. This recipe is our gift from Chef Clinton Zhu of Shanghai – using two options for Szechwan Sauce – Green Herb or Tahini-based. The original recipe has been adapted for home kitchens by the Canadian Beef Centre of Excellence.  Chef Clinton created this for a special Canada 150 celebration at the Fairmont Royal York in Toronto.

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 8 Servings

Ingredients

1 Bottom Sirloin Tri-tip Oven Roast (about 2 lb / 1 kg)

1 tbsp Soy Sauce

2 tsp Chinese 5 spice powder

Black pepper to taste

2 cloves garlic, minced

1/2 English cucumber, cut into matchstick pieces

1 small leek, white and light green part only, cut into matchstick pieces

1 cup pea tendrils or microgreens

Szechwan Sauce ( Option 1-Tahini Style)

1/2 cup soy sauce

1 tbsp Szechwan chili paste or Sambel Olek

1 tbsp tahini or sesame paste or peanut butter

1 clove garlic, minced

1 tsp sesame oil

pinch EACH salt and pepper

Directions

Szechwan-style Sauce: Whisk together soy sauce, chili paste, tahini, garlic, sesame oil, salt and pepper. Cover and refrigerate until ready to use.

Brush roast all over with soy sauce; rub roast all over Chinese 5 spice powder and ground pepper to taste. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer into sideways into centre of roast.

Oven-sear in preheated 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); cook uncovered until thermometer reads 140°F (60°C) for medium rare, about 25 to 30 minutes, depending on thickness of roast.

Let rest for 10 minutes.

Cut sirloin into long strips and place a few pieces of cucumber, leek and pea tendrils on each strip. Roll up and secure with toothpick if desired and place on large platter. Serve with Szechwan-style Sauce for dipping.

Szechwan Sauce (Option 2: Green Herb Version): Blanch 1 bunch cilantro and 4 large green onion tops in pot of boiling water for 60 seconds; drain well and rinse with cold water; drain again and squeeze to remove excess water. In food processor or blender, combine blanched greens with 1 ½ tsp sambal oelek, 1 clove garlic, 1 tsp salt, blending while slowly drizzling in ½ to ¾ cup canola or olive oil until smooth. Season to taste with granulated sugar and freshly ground pepper. Makes1 ¾ cups.

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