Canadian-Beef-Hoisin-Glazed-Roast-Beef-with-Stir-Fry-Vegetables

Hoisin-Glazed Roast Beef with Stir-Fry Vegetables

Survive the dinner rush with this beef mini quick roast recipe. It's on the table ready for slicing in less than an hour.

RatingDifficultyBeginner

ShareTweetSaveShare

Canadian-Beef-Hoisin-Glazed-Roast-Beef-with-Stir-Fry-Vegetables

Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 ¼ cup (50 mL) soy sauce
 ¼ cup (50 mL) hoisin sauce
 ¼ cup (50 mL) ketchup
 2 garlic cloves, minced
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) maple syrup
 1 Beef Quick Roast (e.g. Sirloin Tip, Outside or Inside Round)
 3 cup (750 mL) pre-cut stir-fry vegetables

1

Combine soy sauce, hoisin sauce, ketchup, garlic, ginger and male syrup in small bowl; brush 2 tbsp (30 mL) over roast. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place in shallow lightly oiled foil-lined pan.

2

Roast, uncovered, in 400°F (200°C) oven for 30 minutes. Brush with some of the remaining glaze. Cook for 10 to 15 minutes longer until thermometer reads 155°F (68°C) for medium doneness. Remove roast to cutting board; let stand tented with foil.

3

Combine vegetables with 2 tbsp (30 mL) water in nonstick skillet; cover and cook for 2 to 3 minutes or until tender-crisp. Add remaining glaze; stir-fry for 1 minute or until sauce bubbles. Cut netting from roast and carve into thin slices. Serve with vegetables.

Ingredients

 ¼ cup (50 mL) soy sauce
 ¼ cup (50 mL) hoisin sauce
 ¼ cup (50 mL) ketchup
 2 garlic cloves, minced
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) maple syrup
 1 Beef Quick Roast (e.g. Sirloin Tip, Outside or Inside Round)
 3 cup (750 mL) pre-cut stir-fry vegetables

Directions

1

Combine soy sauce, hoisin sauce, ketchup, garlic, ginger and male syrup in small bowl; brush 2 tbsp (30 mL) over roast. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place in shallow lightly oiled foil-lined pan.

2

Roast, uncovered, in 400°F (200°C) oven for 30 minutes. Brush with some of the remaining glaze. Cook for 10 to 15 minutes longer until thermometer reads 155°F (68°C) for medium doneness. Remove roast to cutting board; let stand tented with foil.

3

Combine vegetables with 2 tbsp (30 mL) water in nonstick skillet; cover and cook for 2 to 3 minutes or until tender-crisp. Add remaining glaze; stir-fry for 1 minute or until sauce bubbles. Cut netting from roast and carve into thin slices. Serve with vegetables.

Hoisin-Glazed Roast Beef with Stir-Fry Vegetables
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply