Oven Roasted Orange Beef Tri-Tip with Shanghainese Sauce - Canadian Beef
Chef Clinton Zhu of Shanghai brings his home-country influence to Canadian tables. The original recipe was adapted to this version for home kitchens by the Cana
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Cooking tools:
- Instant-read thermometer
- Microplane
- Oven
- Stove
- Skillet
- Pot
- Cutting board
- Chef's knife
- Whisk
- Ladle
- Measuring cup
- Measuring spoon
- Zip-top bag
- Refrigerator
- Serving bowl
- Spoon
- Tongs
- Peeler
Ingredients
- soy sauce
- cloves garlic, minced
- Bottom Sirloin Tri-Tip Oven Roast (about 2 lb/1 kg)
- sesame oil, divided
- green onions, sliced
- piece fresh ginger (about 2 inches), peeled and sliced
- star anise
- cinnamon sticks
- rice vinegar
- strip orange peel (about 4 inches long)
- water
- cornstarch
- Thinly sliced green onion and orange zest for garnish
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