Garlic Ginger Teriyaki Tri-tip Roast…….

Now, I confess that I love beef way too much. I’m sorry all you haters of beef out there, but I just love beef. I try to eat more chicken but I just find it so boring. I do like fish though…..a lot! But it’s hard to find good, fresh fish. Some times, I even just have a veggie meal, believe it or not. Now, I don’t eat beef every day. I have really cut down!! Yes, I have limited myself to 5 times a week. Hahaha, just kidding. This tri trip is one of my favorite beef dishes. It is just so delicious. I mean, who doesn’t like soy sauce, ginger and garlic, right??  This is truly a MUST make. The leftovers are great too. It’s great for sandwiches, fried rice, quesadillas, served with ice cream….Ok, well, forget the ice cream. But, oh my gosh does it make a great sandwich. When I make sandwiches with this beef, I mix a little wasabi in some mayo. YUM!

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Leftovers, sliced for sandwiches, with cheese

 

 

 

 

 

 

 

 

Garlic Ginger Teriyaki Tri Tip Roast
serves 4-5

3 lb tri tip roast
olive or vegetable oil
3 tblsp finely minced garlic (the kind in the jar is fine)
3 tblsp finely minced ginger ( the kind in the jar is fine, as it is easier to spread around)
3-4 tblsp soy sauce

Heat oven to 400 degrees. Place the roast, fattiest side up, on a foil lined baking sheet. Rub oil over the entire roast.  Mix together the garlic and the ginger and pat it all over the top of the roast. Sprinkle the soy sauce on top of the garlic/ginger mixture. Roast it for approximately 45 minutes (for rare), or until internal temperature is 130 deg. Allow to rest for 10 minutes before slicing. Slice across the grain.

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