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Oven Roasted Orange Beef Tri-Tip with Shanghainese Sauce

BT Toronto | posted Monday, Aug 28th, 2017


Chef Clinton Zhu of Shanghai brings his home-country influence to Canadian tables. The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

 Prep: 15 minutes Cook 30 minutes


  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • Bottom Sirloin Tri-Tip Oven Roast (about 2 lb/1 kg)
  • 2 tbsp sesame oil, divided
  • 3 green onions, sliced
  • 1 piece fresh ginger (about 2 inches), peeled and sliced
  • 10 star anise
  • 2 cinnamon sticks
  • 2 tbsp rice vinegar
  • 1 strip orange peel (about 4 inches long)
  • 1 cup water
  • 1 tbsp cornstarch
  • Thinly sliced green onion and orange zest for garnish


  1. Combine soy sauce and garlic in resealable plastic bag. Add roast and massage with marinade. Seal bag and refrigerate for at least 2 hours or up to overnight.
  2. Heat oil in skillet over medium high heat. Remove roast from bag, reserving marinade and sear roast well on both sides; set aside.
  3. Heat remaining oil in large pot and sauté green onions, ginger, star anise and cinnamon for 5 minutes or until fragrant.
  4. Add vinegar to deglaze the pot. Add beef and any juices to pot.
  5. Pour in 1 cup of water, reserved marinade and add orange peel to pot. Bring to a simmer.
  6. Place in a preheated 275°F (140°C) oven; cook uncovered until thermometer reads 140°F (60°C) for medium, about 20 to 25 minutes, depending on thickness of roast.
  7. Remove beef from cooking liquid and place on cutting board.
  8. Bring remaining liquid in pot to boil for about 20 minutes or until reduced to about half.
  9. Whisk together cornstarch and 2 tbsp of water. Whisk into sauce until thickened.
  10. Slice beef. Ladle sauce into shallow bowls and layer meat into sauce.
  11. Sprinkle with green onion and orange zest to serve.
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Cranberry orange muffins

BT Toronto | posted Friday, May 16th, 2014


Cranberry orange muffins

Makes 12


  • 1 cup (250 mL) oat bran
  • 1 omega-3 egg
  • 1 ¼ cups (300 mL) buttermilk
  • 1 cup (250 mL) dark brown sugar, packed
  • 1 cup (250 mL) whole wheat flour
  • ¾ cup (175 mL) ground flaxseed
  • 1 tsp. (5 mL) baking powder
  • 1 tsp. (5 mL) baking soda
  • 2 Tbsp. (30 mL) cinnamon
  • 1 cup (250 mL) dried cranberries
  • 1 cup (250 mL) fresh or frozen whole cranberries
  • Zest of 1 orange


  1. Preheat the oven to 400°F (200°C.) Line a muffin tin with paper cup liners.
  2. In a large bowl mix together all the wet ingredients: oat bran, egg, buttermilk and the brown sugar.
  3. In a medium bowl using a wire whisk or a fork mix together all the dry ingredients: whole wheat flour, ground flaxseed, walnuts, baking powder, baking soda, and the cinnamon. Add the dried cranberries, whole cranberries and the zest from the orange.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Scoop into muffin cups. Bake for 20 – 25 minutes or until done.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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How to Feed a Family: Orange chocolate mini muffins

BT Toronto | posted Tuesday, Sep 10th, 2013


How to Feed a Family: Orange chocolate mini muffins


  • 1 ¾ whole wheat pastry flour
  • ½ cup cocoa pwdr
  • 1 ½ tsp baking pwdr
  • ½ tsp chia pwdr
  • ¼ tsp salt
  • ½ cup unsalted butter, room temp
  • ½ cup brown sugar packed
  • 2 lg eggs
  • 2/3 cup plain yogurt
  • ½ cup orange juice (pulp free)
  • 1 tsp vanilla extract
  • ½ cup mini milk chocolate chips


  1. Preheat oven to 350 degrees. Lightly grease or line mini muffin tin
  2. In a medium size bowl, whisk together the flour, cocoa pwdr,baking pwdr,chia pwdr and salt. Set aside.
  3. Using an electric  mixer,cream the butter with the sugar. Add the eggs, yoghurt,orange juice and vanilla. Mix on low until combined. Slowly add the flour mixture to these wet ingredients. Once well mixed, stir in chocolate chips.
  4. Fill each muffin cup, leaving ¼ inch  from the rim. Bake on centre rack for 25-30 min, or until a toothpick inserted into the centre comes out clean. Let cool in tin.

Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com

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