Sesame Soy Marinated Beef Roast Recipes

SESAME BEEF

Steps:

• Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.
• Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
• Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

SESAME SOY MARINATED BEEF ROAST

Steps:

• 1. Place roast in dish with cover.
• 2. Brown sesame seeds in butter about 1 min over medium heat.
• 3. Add coffee, soy sauce, Worcestershire sauce, and vinegar. Heat to boiling.
• 4. Pour hot marinade over roast. Marinate 8 hours or overnight, covered.
• 5. Remove roast from marinade. Brown on all sides over medium high heat. Heat marinade to boiling. Place roast in roasting pan with lid, pour marinade over and cover. Bake at 325 deg F for 2 to 2 1/2 hours. May also be placed in a crock pot and cooked on low for 8 to 10 hours or on high for 4 to 5 hours.
• 6. Remove roast from baking dish. Strain drippings. Skim off excess fat. Bring to a boil.
• 7. Mix cornstarch with sherry or water. Add slowly while stirring to drippings, whisk until thickened. Stir in sesame seeds, if desired. Pour some over roast, place remainder in dish for serving with meat. Slice to serve.

SOY-GLAZED BEEF

Steps:

• 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.

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

SOY & SAKE-MARINATED STRIPLOIN OF BEEF

Steps:

• Remove the skin and back fat from the striploin, then trim off any other tissue or fat so the joint looks as 'clean' as a fillet steak with no more than 1cm/1⁄2in of fat left. Put the beef into a deepish, non-reactive, fairly tight-fitting dish.
• Whisk all the other ingredients, except for the groundnut oil, with 4 tablespoons cold water. Pour this over the beef, turning to coat well. Cover and chill for 6-24 hours, turning the beef every few hours, or when you remember - frequently not the same thing.
• When you are ready to cook the beef, preheat the oven to 220C/Gas 7/fan oven 200C. Take the joint out of the marinade and pat it as dry as you can with kitchen paper. Put a large frying pan over a high flame and, while it's heating up, smear the oil over the beef, using the palms of your hands.
• Put the beef into the searingly hot pan and brown it very quickly on all sides (including the ends), using a pair of stout tongs to turn it.
• Transfer the meat to a metal rack set in a roasting tin. Put the tin on the middle shelf of the oven and roast the beef for 30 minutes, if you like your meat medium-rare in the middle. Cook it for another 10-15 minutes if you prefer it less pink, but this is not a recipe which lends itself to well-done beef - without any protective fat, the meat will be dry and horrible.
• Leave the beef to rest in a warm place for 10-15 minutes, then transfer the joint to a carving board or platter, and slice it fairly thinly.

KALBI (MARINATED BEEF SHORT RIBS)

Steps:

• Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
• Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

SESAME-SOY BEEF MARINADE

Steps:

• Mix all ingredients together.
• Marinade beef for at least 1 hour.
• Grill or Broil to your liking.

SESAME BEEF ROAST

Steps:

• Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes), shaking pan often.
• Remove from heat and add oil, soy, lemon juice, vinegar, sugar, garlic and onion.
• Place meat in a close-fitting bowl; pour marinade over meat, cover, and refrigerate until the next day, turning occasionally.
• Barbecue meat by indirect heat.
• lift meat from marinade and drain briefly (reserve marinade); then place on grill directly above drip pan.
• Cover barbecue and adjust dampers as necessary to maintain an even heat.
• Cook, basting occasionally with marinade, until a meat thermometer inserted in thickest part register 135° to 140° for rare* (1 1/2 to 1 3/4 hours).
• Let meat stand for 10 minutes; then cut across the grain into thin slices.
• *Inmy family, we all like different degrees of'doneness', I've found if I take it out when the temperature on the meat thermometer is 150°, there are fairly well done parts with rarer meat in the middle.