Sesame Soy Marinated Beef Roast Recipes

Steps:

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

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.

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.

Steps:

• In a large shallow dish, mix the first 8 ingredients. Add beef; turn to coat. Refrigerate, covered, 8 hours or overnight., Pour beef and marinade into a 3-qt. slow cooker. Cook, covered, on low 5-7 hours or until meat is tender., Using a slotted spoon, remove beef to a serving platter; sprinkle with additional green onions and sesame seeds. Serve with rice.

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.

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.