Soy-glazed Beef
This sumptuous beef dish is a feast for the senses, with tender slices of succulent meat infused with a bold and flavorful marinade that will have your taste buds singing. Marinated to perfection and grilled to juicy perfection, this dish is perfect for any special occasion or backyard barbecue. Get ready to savor every delicious bite of this mouthwatering beef roast.
— Constant Cookbook
Ingredients
- 1.8 kg boneless beef joint, such as sirloin or top rump
- splash of brandy or bourbon (optional)
- 4 garlic cloves , roughly chopped
- 1 red chilli , deseeded and roughly chopped
- large knob of ginger , peeled and chopped
- 3 tbsp soy sauce or teriyaki sauce
- 3 tbsp tomato ketchup
Instructions
- To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
- To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
- Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 420 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 62 grams protein
- Sodium Content: 0.61 milligram of sodium
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