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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Crock Pot Braciole

Smells wonderful and tastes even better!

3 sirloin tip steaks
1/4 cup Italian bread crumbs
1/2 cup parmesan
1 tsp parsley
1 tsp oregano
2 tbsps olive oil
1/4 cup chopped walnuts
2 cloves garlic, minced
Salt and pepper to taste
28 oz can diced tomatoes
1 bay leaf
1 cup red wine

Mix bread crumbs, parmesan, parsley, oregano, olive oil, walnuts, garlic, salt and pepper together. Spread over the steak which has been pounded to a uniform thickness. Roll up and tie with kitchen string to secure.

Heat olive oil in a large frying pan and brown rolls on all sides. Remove to a plate.

Add diced tomatoes and red wine to the pan to deglaze , then pour into the crock pot. Add the bay leaf and top with the meat.

Cover and set slow cooker on high for 30 minutes, then reduce heat to low and cook for 4 hours.

Serve over rice or pasta