Teriyaki Roast Beef

This mini mid-week roast is tangy and sweet, but not too sweet. Just tender and tasty!

1 lb inside round Angus roast beef

2 tbsps sodium reduced soya sauce

2 tbsps brown sugar

1 tbsp rice wine vinegar

1 green onion, finely chopped

1 tsp minced garlic

1 tsp minced ginger

1/4 tsp black pepper

pinch salt

1/4 tsp sesame oil

2 tbsps vegetable oil for searing

Mix everything together and pour over the meat in a plastic ziplock bag. Remove excess air and marinate in the fridge for 2-3 hours or even better overnight.

When ready to cook remove the meat from the fridge and bring to room temperature, 30-60 minutes. Reserve the marinade.

In a large skillet heat 2 tbsps vegetable oil and sear the meat 2 minutes per side. Then into a 400°F oven for 20 minutes.

Meanwhile add the reserved marinade to a pan along with 3 tbsps water and bring to a boil... keep it on boil for 5 minutes.

Spoon some of the sauce onto the meat and return to the oven for 10 minutes or until thermometer reads 145°F for medium.

Then sprinkle with parsley and sesame seeds if desired and let sit 5-10 minutes before slicing.

Serve drizzled with the rest of the sauce.