Recipes Global Cuisines Asian Thai Thai-Dipped Beef Tri Tip 4.9 (31) 23 Reviews 8 Photos I enjoy beef satay way more than skewering small pieces of beef. Besides, I've never made satay without sticking a bamboo skewer into my finger at some point. Not only does this Thai-dipped beef tri-tip recipe involve less labor, but you can cook this in any number of ways. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 6, 2025 Save Rate Print Share Add Photo 8 8 8 8 Prep Time: 15 mins Cook Time: 35 mins Additional Time: 2 hrs 20 mins Total Time: 3 hrs 10 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings ⅓ cup chopped lemongrass ⅓ cup fish sauce ⅓ cup packed brown sugar ¼ cup seasoned rice wine vinegar 6 cloves garlic, minced 3 tablespoons grated fresh ginger 3 tablespoons soy sauce 2 tablespoons grated onion 2 tablespoons vegetable oil 2 tablespoons ground coriander 1 tablespoon ground cumin 2 teaspoons ground turmeric ½ teaspoon cayenne pepper 1 (2 1/2 pound) trimmed beef tri-tip roast Directions Place lemongrass (bruised and chopped—see Chef's Notes), fish sauce, brown sugar, rice wine vinegar, garlic, ginger, soy sauce, onion, vegetable oil, coriander, cumin, turmeric, and cayenne pepper in a large mixing bowl; whisk until thoroughly mixed. Poke both sides of tri-tip roast numerous times with the tines of a fork to allow marinade to penetrate into the roast; add to marinade and toss to coat. Cover bowl with plastic wrap; refrigerate 2 to 12 hours, occasionally flipping roast and poking it more with a fork. Remove roast from marinade, allowing excess to drip off; place on a paper-towel-lined tray to drain briefly. Reserve marinade. Preheat an outdoor grill to 325 degrees F (165 degrees C), indirect heat, and lightly oil the grate. Cook on the preheated grill over indirect heat, covered, basting with marinade and turning occasionally, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board; rest before slicing, at least 20 minutes. Heat any remaining marinade in a saucepan to a boil; simmer 1 or 2 minutes. Serve sauce with roast. Chef's Notes: To prepare the lemongrass, peel off the woodiest parts, pound it with the back of a knife, then chop it. Most grocery stores carry lemongrass, but in some parts of the country, I've seen it as a paste or purée in a tube found in the produce section. If you can't find it, you can add some lemon juice and zest. You can grill, smoke, or roast the tri-tip roast to an internal temperature of 130 to 135 degrees F (54 degrees C). You can also serve this with a Peanut Dipping Sauce. I Made It Print 63 home cooks made it! Nutrition Facts (per serving) 362 Calories 16g Fat 15g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 362 % Daily Value * Total Fat 16g 20% Saturated Fat 5g 24% Cholesterol 132mg 44% Sodium 1281mg 56% Total Carbohydrate 15g 5% Dietary Fiber 1g 3% Total Sugars 11g Protein 39g 79% Vitamin C 2mg 2% Calcium 45mg 3% Iron 5mg 26% Potassium 447mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.