Name: Barbecued “Five Spiced” Beef Roast
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 46
Ingredients: 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

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.

Ingredients

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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Directions

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.

Category: Grilling
Method: Dinner Party, Eating Well, Exotic