Thursday, September 29, 2011

Hoisin Garlic Beef Roast

A few days ago, I got an email from my friend Ann, asking me how to make a beef roast using Asian ingredients.  I sent  her my Hoisin Garlic Beef Roast, a recipe  which I developed for a client  a few months ago.

So today she called back telling me how the roast "sealed her fate".  She said her boyfriend thinks she's a keeper...LOL!

"Why don't you have that posted in your blog" she asked.

"Because I still have to take a better picture" I said.

"No, you must post that today"  she insisted.    I will attest that it's a roast to impress"

So upon Ann's suggestion, I am posting this "roast to impress"...  The picture may not say so, but I was compelled to post it anyway as she suggested.  I hope you give it a try  and tell me if it does  the same magic as it did to my friend Ann.

Hoisin Garlic Beef Roast


7 cloves garlic, minced
3 tbsp oyster sauce
3 tbsp hoisin sauce
1 tbsp sesame oil
2-3 lbs. sirloin roast


Wash the roast and pat to dry.
Make a slit on the sides of the roast, and insert garlic cloves.
Mix  the first three ingredients and rub a generous amount around the roast.
Refrigerate for an hour or at best, overnight.

To cook evenly, the roast must be at room temperature. Let it stand for about 3 to 4 hours at room temperature. This is a great way to cook the roast evenly.You don't want your roast to be well done on the sides then raw in the middle. Another valuable tip is to tie the roast around.

Preheat oven to 450 degrees F.

Use a heavy stainless steel roasting pan and place the roast. 
Put the oven temperature at 450 degrees F to sear the rib roast. This will take about 15-20 minutes.
Then turn the oven to 325 degrees F for the rest of the cooking time,
Cook until  roast reaches an internal temperature of 130-140 degrees F. Make sure to check the internal temperature by inserting the thermometer right in the center of the rib.
Remove from oven and let the roast sit approximately 15 to 20 minutes covered with foil before serving.

Slice the meat across the grain with  your desired thickness.  Serve with blanced bok choy on the side.  No dipping is necessary as the beef is succulent and very flavorful. 


  1. Yummy, this is the perfect comfort food for Fall! Love this recipe! :)

  2. Yay! Thanks Ate Malou. It was really "roast to impress" and it was easy to make. I've always been intimidated roasting a beef, but your step by step process helped me out. Thank you... Love you!

  3. I love Garlic!!!

    I like this recipe!!!

  4. Did get a new camera, huh? Nice shot!!!

  5. What perfect combination of flavors and like Kelly said, perfect for Fall!

  6. I will try this over the weekend. I will let you know how it goes for sure.

  7. This looks incredible! I had a beef roast with hoisin in a restaurant last year and it was divine. I've been thinking about it since and wishing I had a recipe for it so this is perfect! I'm so excited to try this!

  8. kelly: hello thanks for dropping by.
    perfect for fall indeed!

    Ann: Im glad i shared you this recipe, if the wedding day is set then i will be there to attend the wedding for sure? hehe!

    LaMagicaZucca: Hello there! it's been awhile since we bumped into each other. Welcome back!

    Ray Thanks but no I didnt get a new camera. I still have to work for it hehe.

    Nelly: yep it's comfort food... definitely!

    Jenny: yep give me a buzz. I want to know how it's gonna go.

    Ryan: Yay! I'm excited too. Please let me know how it goes. I would love to get a feedback from you!

  9. oh yummy, nice way to add more flavor to a roast bookmarking it thanks for your kind comments, I love blogging my happy place so can't stay away just posting less

    hugs Rebecca

  10. Wow, what a terrific roast,Malou!I love the Asian flavors. Perfect for fall and guests I have coming next week. Thanks for this great recipe. Another winner!


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