Roasted Beef with Ginger
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted beef with ginger is one of my go to weeknight dinners because it comes together in under an hour from start to table. Fresh ginger brings so much warmth and flavor to the beef, plus it's amazing for digestion and reducing inflammation in your body. The marinade is super simple, just a few pantry staples like soy sauce, sesame oil, and honey that create this incredible caramelized crust when the beef hits the hot pan. You'll love how elegant it tastes while being surprisingly straightforward to make, even on a busy evening.
Ella x
Ingredients
- ¾ kgbeef tenderloin(center cut, room temperature)
- 3 tbspfresh ginger(minced)
- 5garlic cloves(minced)
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 2 tbspsesame oil
- 1 tbsphoney
- 2 tbspolive oil
- 1½ tspkosher salt
- 1 tspblack pepper(freshly ground)
- 2star anise
- ½ tspred pepper flakes
Detail level
Instructions
- 1
Pat the beef tenderloin dry with paper towels and season generously with salt and black pepper on all sides.
Tip: Dry beef ensures better browning and a flavorful crust.
- 2
In a small bowl, combine minced ginger, garlic, 1 tbsp soy sauce, 1 tbsp sesame oil, and red pepper flakes to create a paste.
Tip: Prepare this marinade while your beef comes to room temperature.
- 3
Rub the ginger-garlic paste all over the beef, coating it evenly on all surfaces. Let it sit for 10 minutes.
Tip: This allows the flavors to penetrate the meat slightly before cooking.
- 4
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the beef for 2-3 minutes on each side until golden brown.
Tip: A proper sear locks in juices and creates a flavorful exterior.
- 5
Transfer the skillet to a preheated 400°F oven along with the star anise. Roast for 18-24 minutes until the internal temperature reaches 135°F for medium-rare.
Tip: Use a meat thermometer for accurate doneness; cooking time varies by thickness.
- 6
Remove the beef from the oven and let it rest on a cutting board for 5 minutes before slicing.
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.
- 7
In a small saucepan, whisk together remaining soy sauce, rice vinegar, honey, and 1 tbsp sesame oil. Heat over low heat for 2 minutes, stirring occasionally.
Tip: This glaze complements the roasted beef's richness without overpowering it.
- 8
Slice the beef against the grain into quarter-inch thick pieces and arrange on a serving platter. Drizzle with the ginger-soy glaze and serve warm.
Tip: Slicing against the grain makes each bite more tender and easier to chew.
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