SLOW-COOKER ASIAN BEEF
A classic American staple-pot roast-gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
- Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
- Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.
Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g
ASIAN STYLE BEEF ROAST
This is special enough for a dinner party. I sometimes use a more tender cut of meat, such as a fillet of beef or sirloin, and instead of covering tightly, as at step 9, I roast the meat along with the gravy in an uncovered roasting dish for less time. Your choice.
Provided by Daydream
Categories Meat
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1381.8, Fat 112.9, SaturatedFat 62.7, Cholesterol 234.7, Sodium 574.3, Carbohydrate 25, Fiber 7, Sugar 15.5, Protein 70.2
ROAST BEEF SIRLOIN WITH SIMPLE ASIAN SAUCE
Tender meat seasoned with an easy-to-make aromatic sauce
Provided by John Torode
Categories Dinner, Main course
Time 1h10m
Yield Serves 6 with plenty of leftovers
Number Of Ingredients 10
Steps:
- Score the fat on the beef in a criss-cross pattern. Mix together the five-spice and sugar, then season really well with salt and pepper. Rub all over the beef, then leave to marinate, preferably overnight.
- Heat oven to 200C/fan 180C/gas 6. When ready to cook, rub the oil all over the meat. Heat a griddle pan or, if the weather is good, a barbecue. You'll need to leave the griddle pan for 10-15 mins to make sure it gets really hot. Place the meat, fat-side down, on the griddle and leave to cook for 5-10 mins until the fat starts to melt (the kitchen will probably get quite smoky so make sure you have an extractor fan turned on). Turn the meat over and cook for 5 mins more until it is well browned all over.
- Place in a roasting tin, then cook in the oven for 30 mins for rare (15-20 mins more for medium, or 30-40 mins more for well done). Cover and leave to rest for 15 mins.
- To make the sauce, trim the stalks from the coriander and place them in a pan along with the stock, garlic, ginger, oyster sauce and the white part of the spring onion. Bring to the boil, then leave to simmer and infuse for 10 mins. Strain, then chop the coriander leaves and place in the sauce along with the green spring onion slices to serve.
Nutrition Facts : Calories 597 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 70 grams protein, Sodium 2.68 milligram of sodium
ROAST SIRLOIN OF BEEF
Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
- Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
- Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.
Nutrition Facts : Calories 331 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 36 grams protein, Sodium 1.47 milligram of sodium
CHINESE POT ROAST
The aroma while this is cooking is heavenly! I use my pressure cooker for this, but the recipe is the original one calling for that tried and true Dutch oven. The recipe came from one of those "America's Best" from several years ago.
Provided by NoSpringChicken
Categories Chinese
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients, stir well.
- Rub garlic mixture over entire surface of roast.
- Place roast in a large zip-lock plastic bag.
- Combine soy sauce, brown sugar and sherry; pour over roast.
- Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
- Remove roast from marinade, reserving marinade.
- Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
- Bring to a boil; cover, reduce heat and simmer for 2 hours.
- Add potato, carrot and onion.
- Cook an additional 30 minutes or until vegetables are tender.
- Remove roast and vegetables to a serving platter, reserving pan juices.
- Set roast and vegetables aside and keep warm.
- Combine cornstarch and 1/4 cup water, stirring until smooth.
- Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
- Serve roast and vegetables with gravy.
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
More about "roast beef sirloin with simple asian sauce recipes"
EASY CLASSIC CHINESE BEEF STIR FRY | RECIPETIN …
From recipetineats.com
4.9/5 (65)Category Dinner, Stir FryCuisine ChineseTotal Time 23 mins
ROAST SIRLOIN OF BEEF RECIPE | BON APPéTIT
From bonappetit.com
MARINATED ROAST BEEF | RECIPETIN EATS
From recipetineats.com
SLOW ROASTED SPOON ROAST (TOP SIRLOIN) …
From thespruceeats.com
SIRLOIN TIP ROAST RECIPE (EASY & TENDER!)
From wholesomeyum.com
PERFECT SIRLOIN TIP ROAST - SPEND WITH PENNIES
From spendwithpennies.com
PEPPERCORN SIRLOIN ROAST BEEF - TASTES OF LIZZY T
From tastesoflizzyt.com
8 SIRLOIN TIP ROAST RECIPES THAT WILL IMPRESS YOUR DINNER GUESTS
From allrecipes.com
25 BEST ASIAN BEEF RECIPES THAT WILL MAKE YOU DROOL
From cooklikeasian.com
13 DELICIOUS SAUCES FOR ROAST BEEF - SOUTHERN LIVING
From southernliving.com
BONELESS TOP SIRLOIN ROAST BEEF RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW COOKER POT ROAST BEEF – DISCOVER THE BEST CUT FOR YOUR RECIPE
From cookindocs.com
KUNG PAO SHRIMP - THE WOKS OF LIFE
From thewoksoflife.com
LONDON BROIL RECIPE - INSTANT POT FAVORITES - HOME PRESSURE COOKING
From homepressurecooking.com
ROAST BEEF SIRLOIN WITH SIMPLE ASIAN SAUCE - ASIAN RECIPES
From fooddiez.com
JAPANESE-STYLE SIRLOIN RICE BOWL - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
LONDON BROIL IN OVEN - THE BIG MAN'S WORLD
From thebigmansworld.com
SIRLOIN BEEF TIP RECIPES THAT A BEEF LOVER CAN'S RESIST - THE RUSTY …
From therustyspoon.com
ROAST SIRLOIN OF BEEF RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEEF BRISKET RICE IN RED WINE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
LOUISIANA ROAST BEEF RECIPE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
IRRESISTIBLE SIRLOIN TIP ROAST WITH BLUE CHEESE SAUCE
From certifiedangusbeef.com
ASIAN-STYLE BONELESS BEEF SIRLOIN STEAK RECIPE
From ricearoni.com
25 BEST BLACKSTONE RECIPES - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
You'll also love