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1.5 kg top sirloin steak, or top sirloin roast
2 tbsp olive oil
1 large sweet onion, or 2 medium onions
3 garlic cloves, or 2 tbsp bottled chopped garlic
1/2 cup dry red wine, or port or sherry
796-mL can diced or whole tomatoes, including juice
1/2 cup hoisin sauce
1 1/2 tsp to 1 tbsp dried hot red-chili flakes, optional
3 bay leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup baby carrots, optional
2 stalks celery
Trim any excess fat from meat. If using a steak, leave whole. If using a roast, slice in half to form 2 large steak-size pieces, each about 2 inches (5 cm) thick. If roast is tied with string, slice parallel to string. Heat 1 tablespoon (15 mL) oil in a large wide saucepan set over medium-high heat. Add meat to pan. Cook until browned on both sides, from 2 to 3 minutes per side. Add remaining tablespoon (15 mL) oil only if needed. Remove to a large plate.
Meanwhile, slice onion into 8 wedges. Finely chop garlic. Add to pan and stir-fry until golden-tinged, from 2 to 3 minutes. Pour wine into pan. Using a wooden spoon, scrape up any brown bits from pan bottom into sauce to add flavour. Stir in diced tomatoes and juice. Or if using whole tomatoes, add entire can and crush slightly with the back of a spoon or potato masher. Stir in hoisin sauce, chili flakes, if using, bay leaves, salt and pepper. Return meat and any accumulated juices to pan. Tuck carrots, if using, around meat. Bring sauce to a boil, stirring often. Then reduce heat to medium-low and simmer, covered, turning meat occasionally, until meat is almost tender, about 1 hour.
Slice celery into 1-inch (2.5-cm) pieces. Add to pan after beef has cooked 1 hour. Continue to cook, covered, until meat and carrots are done as you like, about 15 more minutes for steak or up to 45 minutes for roast. Remove meat to a large cutting board and let stand, loosely covered with foil, for 5 minutes before slicing. If you want a thicker sauce, boil liquid in pan, uncovered, over medium-high heat. Stir often until thickened. Then remove bay leaves.
Thickly slice meat and serve about three-quarters of slices with some of sauce spooned overtop. Great with mashed potatoes. Place leftover meat and sauce in a freezer bag or container, seal and refrigerate up to 3 days or freeze up to 1 month, then use for hot beef sandwiches.
Calories 327, Protein 40.8g, Carbohydrates 15g, Fat 10.8g, Fibre 2.1g, Sodium 626mg.
We often overlook the simplicity of cooking a large cut of beef on the stove instead of roasting. Slow-cooking a thick steak or small roast in a small amount of liquid ensures tender melt-in-the-mouth beef and a fragrant and piquant sauce at the same time. Enjoy a spruced-up roast beef dinner the first night, then serve the leftovers as a dynamite hot beef sandwich for lunch or dinner another day.
Heat meat and sauce in the microwave. Or put meat in a baking dish, then pour sauce overtop. Tightly cover with foil. Warm in preheated 350F (180C) oven 20 to 25 minutes. Serve in a baguette topped with roasted red peppers and use gravy as a dipping sauce. Or add some sliced sautéed vegetables and serve meat and gravy on rice or broad noodles.