Edit
Recipes

Asian Grilled Tri-Tip with Noodles

Serves6
IngredientsBeef
Day PartDinner
Menu PartEntree
Cuisine TypeAsian

Chef David Guas
Bayou Bakery
Arlington, Va.

Beef tri-tip, cut from the bottom sirloin, is commonly cooked as a small roast. Here, David Guas, chef-owner of Bayou Bakery, cuts the meat into large cubes and tenderizes them prior to grilling by soaking in a marinade. The meat can be served over steamed rice, but Asian rice noodles give the dish more authenticity.
 

Ingredients

½ cup peanut or vegetable oil
¼ cup low-sodium soy sauce
¼ cup black Asian vinegar
¼ cup bottled chili garlic sauce
3 tbsp. honey
4 green onions, thinly sliced
2 tbsp. minced, peeled ginger
2 tbsp. black and white sesame seeds, plus additional for garnish
1 beef tri-tip (1½ to 2 lb.), cut into 2-in. cubes
Cooked rice or rice noodles

Steps

1. In large zip-top plastic freezer bag or large bowl, combine oil, soy sauce, vinegar, chili sauce, honey, green onions, ginger and 2 tbsp. sesame seeds. Add beef; seal bag and shake to coat meat well with marinade. Refrigerate 8 to 10 hours.
2. About 1 hour before grilling beef, light charcoal grill or preheat gas grill to high.
3. Remove beef from marinade; discard marinade. Grill beef 2 minutes; turn and grill 2 minutes longer or until of desired doneness.
4. To serve, place beef over rice or noodles and sprinkle with additional sesame seeds.

Photo courtesy of National Honey Board

Latest Recipes

View More