Spicy Thai beef tri-tip
With Napa Cabbage and Carrot Salad
Add intense, juicy flavor to a tri-tip roast with this easy-to-make marinade.
Protein: Beef
Cut: Tri-Tip
Method: Roasting
Cooking Time: 30 Minutes
Servings: 4-6
Ingredients
2 ½ lb Open Prairie® Natural Angus tri-tip roast
¼ c packed brown sugar
2 Tbsp minced garlic
2 Tbsp minced shallot
2 Tbsp minced ginger
1 Tbsp lemon grass, thinly sliced
1 Tbsp ground coriander
1 Tbsp turmeric
½ Tbsp ground cumin
½ tsp cayenne pepper
3 Tbsp fish sauce
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 ½ Tbsp olive oil
Instructions
- Preheat oven to 325°F.
- In medium bowl, whisk together all ingredients except roast to make marinade.
- Trim excessive silver skin and thick fat from roast; pat dry.
- Evenly coat roast with marinade; let stand 2 hours at room temperature or overnight in refrigerator.
- Transfer roast to rack over a shallow roasting pan; roast 20 to 30 minutes or until an internal temperature of 125°F. Let roast rest for 15 minutes before slicing.
- For Napa cabbage and carrot salad: In small sautepan, heat 1 teaspoon olive oil over medium heat. Add ginger and shallot; saute 1 minute.
- Transfer sauteed mixture to medium bowl. Add honey, lime zest, lime juice, soy sauce, salt and pepper flakes; whisk together. Drop by drop, whisk in remaining 3 tablespoons olive oil to make vinaigrette. Set aside.
- In large mixing bowl, combine cabbage, carrot, radishes, onion, peanuts, cilantro, scallions, mint and dill.
- Add vinaigrette to vegetables; toss until combined. Garnish with lime wedges. Serve immediately.
Ingredients
Napa Cabbage and Carrot Salad
Makes: 4 servings
Prep time: 20 minutes
Cook time: 5 minutes
Ingredients:
12 oz napa cabbage, shredded
2 oz carrot, peeled and ribboned
¼ c radish slices
1 ½ oz red onion, shaved
⅓ c toasted peanuts
2 Tbsp cilantro leaves
2 Tbsp sliced scallions
1 tsp small mint leaves
½ tsp chopped dill
4 lime wedges
Makes: 4 servings
Prep time: 20 minutes
Cook time: 5 minutes
Ingredients:
12 oz napa cabbage, shredded
2 oz carrot, peeled and ribboned
¼ c radish slices
1 ½ oz red onion, shaved
⅓ c toasted peanuts
2 Tbsp cilantro leaves
2 Tbsp sliced scallions
1 tsp small mint leaves
½ tsp chopped dill
4 lime wedges
Lime Ginger Vinaigrette
Ingredients:
1 tsp plus 3 Tbsp olive oil, divided
1 tsp minced ginger
1 tsp minced shallot
1 Tbsp honey
Zest and juice of one lime
½ tsp soy sauce
¼ tsp kosher salt
¼ tsp red pepper flakes
Ingredients:
1 tsp plus 3 Tbsp olive oil, divided
1 tsp minced ginger
1 tsp minced shallot
1 Tbsp honey
Zest and juice of one lime
½ tsp soy sauce
¼ tsp kosher salt
¼ tsp red pepper flakes
Instructions
Servings: 4-6
Calories: 700
Total Fat: 42g
Sodium: 1640mg
Total Carbohydrate: 31g
Protein: 54g
Nutritional analysis based on the suggested serving size of main protein dish and ingredients, excluding side items. Analysis based on average of 5 servings for Spicy Thai Tri-Tip — and assumes use of all marinade in final product.