Beef Tri-tip ‘Sushi’ with Szechwan-style Sauce - Canadian Beef | Canada Beef

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

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

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 Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Serving: 8

Ingredients

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


Soy Sauce


Chinese 5 spice powder


Black pepper to taste


cloves garlic, minced


English cucumber, cut into matchstick pieces


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


pea tendrils or microgreens


Szechwan Sauce ( Option 1-Tahini Style)
soy sauce


Szechwan chili paste or Sambel Olek


tahini or sesame paste or peanut butter


clove garlic, minced


sesame oil


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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