ORIENTAL EYE OF ROUND ROAST

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Oriental Eye of Round Roast image

This is a simple recipe for eye of round steak which I clipped about 20 years ago (my how time flies!!). The prep time does not include the marinating time.

Provided by Cindy Rose

Categories     Roast Beef

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs beef eye round, trimmed
1 tablespoon salad oil
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
1/4 cup soy sauce
3 tablespoons white vinegar
3 tablespoons dry sherry
3 tablespoons chopped green onions

Steps:

  • Butterfly the roast.
  • To butterfly, cut the roast lengthwise through the center to 1/2 inch from bottom- being careful that you don't cut through.
  • In small skillet heat oil over medium high heat, add garlic and red pepper flakes and cook, stirring occasionally, 2 to 3 minutes.
  • Remove from heat and cool slightly.
  • Stir in soy sauce, vinegar, sherry and onions.
  • Place roast in a 1 gallon zip-loc bag and pour in marinade; turn to coat.
  • Put in frig, turning occasionally, 6 to 8 hours or overnight.
  • Preheat broiler; place roast on broiler pan, reserving marinade.
  • Broil 5 inches from heat source, turning once, 20 to 25 minutes for rare.
  • Slice thin and drizzle with reserved marinade.

Nutrition Facts : Calories 169.3, Fat 5.1, SaturatedFat 1.4, Cholesterol 66.9, Sodium 572, Carbohydrate 1.3, Fiber 0.2, Sugar 0.3, Protein 26.7

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