Teriyaki Roast Beef

This tenderizing marinade creates a lovely roast and succulent pan sauce. 

Ingredients:

1 lb inside round roast beef

2 tbsps low sodium soya sauce

2 tbsps brown sugar

1 tbsp rice wine vinegar

1 green onion, chopped

1 tsp minced garlic

1 tsp minced ginger

1/4 tsp pepper

pinch sea salt

1/4 tsp sesame oil

vegetable oil for searing

Mix everything except the vegetable oil together in a plastic ziplock bag and marinate the beef in the fridge for at least 3 hours but optimally overnight. Then let it rest on the counter for 30-60 minutes before cooking. Reserve the marinade.

Sear the meat in hot vegetable oil for 2 minutes per side, then into a 400°F oven for 20 minutes. Remove to a plate and add the reserved marinade to the pan. Add 3 tbsps water and boil for 5 minutes. Return the roast to the pan and spoon sauce on top. Place back in the over for 10 more minutes or until internal temperature is 145°F.

Let rest 5-10 minutes before slicing. Then serve with pan sauce.

Paired with these Italian Green Beans if you like. Recipe here 🠋

https://hotandcoldrunningmom.blogspot.com/2017/08/italian-flat-green-beans.html

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