Spicy Asian Marinated Eye of Round Roast
This Spicy Asian Marinated Eye of Round Roast is a flavorful and tender dish that's perfect for any occasion. The eye of round cut is known for its lean quality, making it an excellent option for a hearty yet healthy meal. Marinated in a savory blend of soy sauce, garlic, and spices, this roast is both aromatic and delicious. Though the marinating process takes a bit of time, the actual cooking is quick and convenient, leading to a succulent, tender roast that your family and friends will love. Serve it sliced thin with a drizzle of the tangy marinade for a perfect finish.
8
Servings
150
Calories
8
Ingredients
Ingredients
beef eye round
2 lbs (trimmed)
salad oil
1 tablespoon
minced garlic
1 tablespoon
crushed red pepper flakes
1 teaspoon
soy sauce
1/4 cup
white vinegar
3 tablespoons
dry sherry
3 tablespoons
chopped green onions
3 tablespoons
Instructions
1
Start by butterflying the eye of round roast. To do this, slice the roast lengthwise through the center, stopping about 1/2 inch from the bottom to create a flap.
2
In a small skillet, heat the salad oil over medium-high heat. Add the minced garlic and crushed red pepper flakes, sautéing for 2 to 3 minutes until fragrant, stirring occasionally to prevent burning.
3
Remove the skillet from the heat and allow the mixture to cool slightly. Once cooled, stir in the soy sauce, white vinegar, dry sherry, and chopped green onions to create the marinade.
4
Place the butterflied roast in a 1-gallon zip-lock bag or a shallow dish and pour the marinade over the roast. Seal the bag (or cover the dish) and turn it to ensure the meat is well-coated in the marinade.
5
Refrigerate for 6 to 8 hours, or overnight for maximum flavor, turning the bag occasionally to redistribute the marinade.
6
When ready to cook, preheat your broiler. Remove the roast from the marinade, reserving the marinade for later use, and place the roast on a broiler pan.
7
Broil the roast about 5 inches from the heat source, turning it once halfway through, for about 20 to 25 minutes for rare doneness. Use a meat thermometer to check for desired doneness (130°F for rare).
8
After broiling, let the roast rest for 5 minutes before slicing it thinly against the grain.
9
Drizzle with the reserved marinade before serving for an extra kick of flavor.
Nutrition Information
5g
Fat
1g
Carbs
21g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used in this recipe?
The recipe uses a 2 lb trimmed beef eye round roast.
How many servings does the Spicy Asian Marinated Eye of Round Roast make?
This recipe yields 8 servings.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How long should the beef marinate?
For the best flavor, marinate the roast for 6 to 8 hours, or ideally overnight.
What is the recommended cooking method?
The roast is cooked using the broiler, placed about 5 inches from the heat source.
How do I butterfly the eye of round roast?
Slice the roast lengthwise through the center, stopping about 1/2 inch from the bottom to create a flap.
What temperature should the roast reach for a rare doneness?
The internal temperature should reach 130°F for a rare finish.
How long does the roasting process take?
Broiling takes about 20 to 25 minutes for rare doneness, turning the roast once halfway through.
What are the primary ingredients in the marinade?
The marinade consists of salad oil, garlic, red pepper flakes, soy sauce, white vinegar, dry sherry, and green onions.
Is this a high-protein dish?
Yes, each serving provides 21g of protein.
Should the meat rest after cooking?
Yes, let the roast rest for 5 minutes after broiling to ensure it remains succulent.
How should I slice the roast for serving?
Slice the roast thinly against the grain for maximum tenderness.
Can I use the marinade as a sauce?
Yes, reserve the marinade and drizzle it over the sliced meat before serving for an extra kick of flavor.
How much fat is in a serving of this roast?
There are 5g of fat per serving.
What is the carbohydrate content?
This dish is very low in carbs, with only 1g per serving.
How do I prepare the garlic and red pepper for the marinade?
Sauté the minced garlic and crushed red pepper flakes in salad oil for 2 to 3 minutes until fragrant.
What kind of vinegar is used in this Asian marinade?
The recipe calls for 3 tablespoons of white vinegar.
What size container is best for marinating the roast?
A 1-gallon zip-lock bag or a shallow dish is recommended.
How much soy sauce is required?
The recipe uses 1/4 cup of soy sauce.
Is there any sugar in this recipe?
The nutritional information indicates that there is no sugar in this recipe.
What type of sherry should I use?
You should use 3 tablespoons of dry sherry.
How many green onions are needed?
The recipe requires 3 tablespoons of chopped green onions.
Can this roast be served for holidays?
Yes, it is tagged as a holiday meal and is perfect for any special occasion.
What is the texture of the eye of round cut?
The eye of round is a lean cut that becomes succulent and tender when marinated and sliced thinly.
Do I need to stir the garlic while sautéing?
Yes, stir occasionally to prevent the garlic from burning.
Should the garlic mixture cool before adding the other marinade ingredients?
Yes, allow the mixture to cool slightly before stirring in the soy sauce, vinegar, sherry, and onions.
Is it necessary to turn the meat during the marinating process?
Yes, turn the bag or meat occasionally to ensure the marinade is well-redistributed.
What equipment is needed to check the meat doneness?
A meat thermometer is recommended to check for the desired internal temperature.
How much garlic is used in the recipe?
The recipe uses 1 tablespoon of minced garlic.
What is the total count of ingredients used?
There are 8 main ingredients used in this recipe.