Beef Tri-tip ‘Sushi’ with Szechwan-style Sauce - Canadian Beef
A perfect recipe for oven roasted tri-tip or you can use any leftover cooked steak that you slice thinly. This recipe is our gift from Chef Clinton Zhu of Shang
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Cooking tools:
- Food processor
- Blender
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Oven
- Pastry brush
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Refrigerator
- Stove
- Toothpick
- Serving platter
Ingredients
- Bottom Sirloin Tri-tip Oven Roast (about 2 lb / 1 kg)
- Soy Sauce
- Chinese 5 spice powder
- Black pepper to taste
- cloves garlic, minced
- English cucumber, cut into matchstick pieces
- small leek, white and light green part only, cut into matchstick pieces
- pea tendrils or microgreens
- Szechwan Sauce ( Option 1-Tahini Style) soy sauce
- Szechwan chili paste or Sambel Olek
- tahini or sesame paste or peanut butter
- clove garlic, minced
- sesame oil
- EACH salt and pepper
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