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INGREDIENTS
| 2 lb |
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1 kg |
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Sirloin Tip, Inside or Outside Round Oven Roast |
| 1 cup |
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250 mL |
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soy sauce |
| ¼ cup |
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50 mL |
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liquid honey |
| 2 tbsp |
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30 mL |
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EACH minced gingerroot and garlic |
| 1 tbsp |
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15 mL |
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ground Chinese Five Spice |
| 1 tbsp |
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15 mL |
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Sambal Oelek hot pepper condiment (or crushed chiles, to taste) |
PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
MARINATING TIME: 12 hours
DIRECTIONS
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Pierce roast numerous times with fork. In plastic resealable freezer bag, combine remaining ingredients. Add roast to mixture in bag; seal tightly and refrigerate for 12 hours. Remove roast from bag; reserve marinade. Insert meat thermometer into middle of roast. Place roast in BBQ preheated to high; turn to low setting; close lid and cook to desired doneness. Meanwhile, boil reserved marinade for 5-10 minutes and use to baste roast at end of cooking time. For medium-rare, roast will take approximately 1 hour to reach 140°F (60°C). The temperature will rise an additional 5°F (3°C) during standing. Remove roast to cutting board; tent with foil for 15 minutes before carving thinly across the grain.
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NUMBER OF SERVINGS: 4 - 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 237 Calories |
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9.4 g Fat |
| 33 g Protein |
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3 g Carbohydrates |
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A good source of Iron (21 % RDI)
and an excellent source of Zinc (91 % RDI)
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TIP
To feed a crowd, use a 4-6 lb (2-3 kg) Sirloin Tip, Inside or Outside Round Rotisserie Roast and double the amount of marinade ingredients.
Barbecue roast over medium-high heat on rotisserie or by the indirect method for approximately 2-3 hours, using a meat thermometer to check doneness.
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