This simple, subtly sweet marinade with hoisin and ginger spices up tri-tip, a relatively inexpensive cut of beef, to create a quick yet substantial meal. TIME/SERVINGS Total Time: 1 hr 10 mins, plus time to marinate Active Time: 10 mins Makes: 4 servings INGREDIENTS 1/4 cup hoisin sauce 2 teaspoons minced ginger 3 cloves garlic, minced 2 tablespoons rice vinegar 2 tablespoons soy sauce Heaping 1/4 teaspoon freshly ground black pepper 1 (2-pound) tri-tip roast 1 tablespoon olive oil INSTRUCTIONS Stir together hoisin, ginger, garlic, vinegar, soy sauce, and pepper until well blended. Read more . Rub marinade all over roast, coating it well. Place in a glass baking dish, cover, and allow to marinate in the refrigerator at least 8 hours, but preferably overnight. Remove tri-tip from the refrigerator and let it sit at room temperature for 30 minutes. Heat oven to 375°F. Blot roast dry with paper towels to remove some of the excess marinade. Heat olive oil in a large frying pan over medium-high heat. Sear roast for about 2 minutes per side or until nicely browned. Transfer roast to a small roasting pan or baking dish and place in the oven. Cook until roast reaches an internal temperature of 125°F for medium rare, about 20 to 22 minutes. Remove roast from the oven and cover loosely with foil. Let rest for 15 minutes before carving. Slice tri-tip across the grain and serve. See more recipes at: