Oriental Beef Bottom Sirloin Tri-Tip - Canadian Beef | Canada Beef

Oriental Beef Bottom Sirloin Tri-Tip

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Oriental Beef Bottom Sirloin Tri-Tip

  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Serving: 6


⅓ cup (75 mL) soy sauce

¼ cup (50 mL) vegetable oil

¼ cup (50 mL) dry sherry

2 cloves garlic, minced

1 ½ lb (750 g) Beef Bottom Sirloin Tri-tip Oven Roast

¾ tsp (4 mL) Chinese Five Spice seasoning

Coarsely ground pepper

3 cups (750 mL) stir-fry vegetables such as slivered red onion and sweet pepper, snap peas, asparagus, etc.

1 tbsp (15 mL) sesame oil

Steamed rice or cooked Asian noodles


Combine soy sauce, vegetable oil, sherry and garlic in bowl; pour half into large zipper-type freezer bag, reserving the remainder. Pierce beef all over with fork; place in bag and refrigerate for 30 to 60 minutes.
Discard used marinade; pat beef dry with paper towel. Rub all over with Chinese Five Spice seasoning and pepper. Grill in closed barbecue over moderate heat (400°F/200°C), turning occasionally, for 15 to 20 minutes for medium doneness, until digital instant read thermometer reads 145°F (63°C) when inserted sideways into beef. Remove to cutting board, cover loosely with foil and let stand 10 to 15 minutes.
Meanwhile, heat sesame oil in heavy large skillet over medium-high heat. Add vegetables and stir-fry 3 to 4 minutes until just softened. Add reserved soy sauce mixture and heat through. Carve beef into thin slices across the grain and serve with stir-fry vegetables over steamed rice or cooked Asian noodles.