Roast Beef with Rice

Prep time: About 10 minutes
Roasting time: About 40 minutes


1 3/4 pounds boneless beef triangle tip (tri-tip) or top round roast, trimmed of fat
1/4 cup lime juice
1/3 cup water
1 tablespoon reduced-sodium soy sauce
3/4 teaspoon ground coriander
2 cloves garlic, minced or pressed
About 2 cups beef broth
1 cup long-grain white rice
1/4 cup sliced green onions
Rupena's Secret Beef and Pork Seasoning

Set meat in an 8- by 12-inch roasting pan. Season lightly with Rupena's Beef and Pork Seasoning. In a nonmetal bowl, mix lime juice, water, soy sauce, coriander, and garlic. Measure out 1/3 cup of the lime mixture to use for basting; set remainder aside to use in rice. Brush some of the reserved 1/3 cup lime mixture evenly over meat.

Roast in a 450 degree oven, basting 4 times with lime mixture, until a meat thermometer inserted in thickest part of meat registers 135 degrees Fahrenheit for rare (about 40 minutes). After 25 minutes, check temperature every 5 to 10 minutes. If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to scrape browned bits free.

While meat is roasting, measure remaining lime mixture; add enough broth to make 2 cups liquid. Pour into a 2- to 3-quart pan; bring to a boil over medium-high heat. Add rice; return to a boil, stirring. Reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 20 minutes). Remove from heat; keep warm.

When meat is done, transfer it to a board, cover loosely, and let stand for 10 minutes. Then pour drippings from roasting pan into rice; also stir in any meat juices that have accumulated on board. Add onions and stir to blend.

To serve, thinly slice meat across the grain; serve with rice.

Yield: Makes 6 servings.

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