Oriental Eye of Round Roast Recipe

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Ingredients:

Serving

Directions:

Butterfly the roast.
To butterfly, cut the roast lengthwise through the center to 1/2 inch from bottom- being careful that you don't cut through.
In small skillet heat oil over medium high heat, add garlic and red pepper flakes and cook, stirring occasionally, 2 to 3 minutes.
Remove from heat and cool slightly.
Stir in soy sauce, vinegar, sherry and onions.
Place roast in a 1 gallon zip-loc bag and pour in marinade; turn to coat.
Put in frig, turning occasionally, 6 to 8 hours or overnight.
Preheat broiler; place roast on broiler pan, reserving marinade.
Broil 5 inches from heat source, turning once, 20 to 25 minutes for rare.
Slice thin and drizzle with reserved marinade.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	227.23 Kcal (951 kJ)
Calories from fat	107.14 Kcal
		% Daily Value*
Total Fat	11.9g	18%
Cholesterol	79.38mg	26%
Sodium	565.36mg	24%
Potassium	406.56mg	9%
Total Carbs	1.04g	0%
Sugars	0.32g	1%
Dietary Fiber	0.16g	1%
Protein	26.03g	52%
Vitamin C	1.1mg	2%
Iron	2.5mg	14%
Calcium	23.4mg	2%

Amount Per 100 g
Calories	163.59 Kcal (685 kJ)
Calories from fat	77.13 Kcal
		% Daily Value*
Total Fat	8.57g	18%
Cholesterol	57.15mg	26%
Sodium	407.01mg	24%
Potassium	292.69mg	9%
Total Carbs	0.75g	0%
Sugars	0.23g	1%
Dietary Fiber	0.12g	1%
Protein	18.74g	52%
Vitamin C	0.8mg	2%
Iron	1.8mg	14%
Calcium	16.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.5

Points
6

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium

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