Roast Beef Sirloin With Simple Asian Sauce Recipes

ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER

Steps:

• Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
• Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
• After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!

ASIAN BEEF STRIPS

Steps:

• Flatten each strip of steak to 1/8-in. thickness. In a large resealable plastic bag, combine the onions, soy sauce, sugar, wine, garlic, sesame seeds, oil and pepper; add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Place beef on a small broiler pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until meat reaches desired doneness. Serve with rice if desired.

ASIAN STYLE BEEF ROAST

Steps:

• Preheat oven to 350°F.
• Season meat with salt and pepper.
• Heat 1 tablespoon oil in a Dutch oven over medium high heat, then brown the meat thoroughly on all sides.
• Remove meat to a plate and set aside.
• Add remaining oil to the Dutch oven, and saute the spring onions, garlic and ginger, until the onions have softened.
• Add the soya sauce, half of the cilantro, the chillies and the lemon grass and give it a stir or two.
• Add combined coconut milk and lime juice, and bring to the boil, stirring to incorporate all the crispy bits from the bottom of the pan.
• Return meat and accumulated juices back to the pan, and bring to a simmer.
• Cover tightly, and place in the oven.
• Cook until the meat is fork tender, approximately 2 to 2 1/2 hours, making sure you turn the meat every 30 minutes.
• Lift the roast from the sauce, place on a cutting board, cover loosely with foil and let stand 10 to 15 minutes.
• Meanwhile, strain the sauce (I choose not to), then reduce over high heat if you prefer a thicker consistency.
• Carve the meat into thin slices, return to the sauce with the remainder of the chopped cilantro, and heat through gently before serving.