For years I've seen Orange & Ginger Beef offered on many Chinese restaurant menus and I finally decided just to go ahead and make my own.
What makes this beef recipe so easy is that it's basically just a top sirloin beef steak that you pound to flatten, spread the orange-ginger filling ingredients over top and then roll up and tie into a roast.
Not only do you fill this beef with powerful orange-ginger flavor but you also soak it briefly before cooking in an orange based marinade recipe for even more flavor.
Cook on the grill using indirect heat and with a pan of orange juice under the roast that continuously bastes the roast for even more flavor.Read Reviews/Leave Comments
Lay the sirloin grilling steak on your work surface and cover it with a sheet of plastic wrap.
Gently pound it with a meat hammer or rolling pin until it's 1/2 it's original thickness.
Begin adding the orange-ginger stuffing ingredients on top of the beef by spreading the 4 tablespoons orange marmalade and 1 tablespoon sambal oelek on the meat.
Sprinkle the orange rind, ginger, green onions and white pepper on top of that.
Carefully begin rolling up the beef from the widest end to the narrowest end making sure the stuffing ingredients stay inside the meat.
Slip lengths of butchers twine under the rolled beef and begin tying it up to resemble a roast.
Place the beef in a resealable plastic bag.
Mix the marinade ingredients together and pour them into the bag.
Seal the bag and refrigerate 4 - 8 hours.
Set up the grill for indirect cooking and preheat to 400F.
Place an aluminum drip pan directly under the grate where the roast will be cooking and fill it 2/3 full with orange juice.
Remove the bag from the refrigerator and let the beef come to room temperature (still in the marinating bag) while the grill heats up.
When the grill reaches cooking temperature remove the beef from the marinating bag and place it on the grates directly above the drip pan.
Mix the basting ingredients together well.
Spoon or brush the basting sauce over the beef every 15 minutes as it cooks.
After 60 minutes check the internal temperature of the meat (not the stuffing).
When the roast reaches an internal temperature of 145F it's time to remove from the grill.
Depending on your grill and temperature this could be between 60 - 90 minutes.
When removed from the grill cover with aluminum foil and let it sit for 10 minutes before slicing.
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