Oven Roasted Orange Beef Tri-Tip with Shanghainese Sauce

Chef Clinton Zhu of Shanghai brings his home-country influence to Canadian tables. The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence. 

15 Minutes

Rating

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Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 3 tbsp soy sauce
 3 cloves garlic, minced
 Bottom Sirloin Tri-Tip Oven Roast (about 2 lb/1 kg)
 2 tbsp sesame oil, divided
 3 green onions, sliced
 1 piece fresh ginger (about 2 inches), peeled and sliced
 10 star anise
 2 cinnamon sticks
 2 tbsp rice vinegar
 1 strip orange peel (about 4 inches long)
 1 cup water
 1 tbsp cornstarch
 Thinly sliced green onion and orange zest for garnish

1

Combine soy sauce and garlic in resealable plastic bag. Add roast and massage with marinade. Seal bag and refrigerate for at least 2 hours or up to overnight.

2

Heat oil in skillet over medium high heat. Remove roast from bag, reserving marinade and sear roast well on both sides; set aside.

3

Heat remaining oil in large pot and sauté green onions, ginger, star anise and cinnamon for 5 minutes or until fragrant. Add vinegar to deglaze the pot. Add beef and any juices to pot. Pour in 1 cup of water, reserved marinade and add orange peel to pot. Bring to a simmer.

4

Place in a preheated 275°F (140°C) oven; cook uncovered until thermometer reads 140°F (60°C) for medium, about 25 to 30 minutes, depending on thickness of roast

5

Remove beef from cooking liquid and place on cutting board.

6

Bring remaining liquid in pot to boil for about 20 minutes or until reduced to about half. Whisk together cornstarch and 2 tbsp of water. Whisk into sauce until thickened.

7

Slice beef. Ladle sauce into shallow bowls and layer meat into sauce. Sprinkle with green onion and orange zest to serve.

Ingredients

 3 tbsp soy sauce
 3 cloves garlic, minced
 Bottom Sirloin Tri-Tip Oven Roast (about 2 lb/1 kg)
 2 tbsp sesame oil, divided
 3 green onions, sliced
 1 piece fresh ginger (about 2 inches), peeled and sliced
 10 star anise
 2 cinnamon sticks
 2 tbsp rice vinegar
 1 strip orange peel (about 4 inches long)
 1 cup water
 1 tbsp cornstarch
 Thinly sliced green onion and orange zest for garnish

Directions

1

Combine soy sauce and garlic in resealable plastic bag. Add roast and massage with marinade. Seal bag and refrigerate for at least 2 hours or up to overnight.

2

Heat oil in skillet over medium high heat. Remove roast from bag, reserving marinade and sear roast well on both sides; set aside.

3

Heat remaining oil in large pot and sauté green onions, ginger, star anise and cinnamon for 5 minutes or until fragrant. Add vinegar to deglaze the pot. Add beef and any juices to pot. Pour in 1 cup of water, reserved marinade and add orange peel to pot. Bring to a simmer.

4

Place in a preheated 275°F (140°C) oven; cook uncovered until thermometer reads 140°F (60°C) for medium, about 25 to 30 minutes, depending on thickness of roast

5

Remove beef from cooking liquid and place on cutting board.

6

Bring remaining liquid in pot to boil for about 20 minutes or until reduced to about half. Whisk together cornstarch and 2 tbsp of water. Whisk into sauce until thickened.

7

Slice beef. Ladle sauce into shallow bowls and layer meat into sauce. Sprinkle with green onion and orange zest to serve.

Oven Roasted Orange Beef Tri-Tip with Shanghainese Sauce
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