2 pounds beef roast
2 tablespoons light soy sauce
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons cornstarch (cornstarch-based products are available in some cabinets at health food stores).
Coconut milk
1 tablespoon vegetable oil
In a medium bowl, mix the light soy sauce, brown sugar, salt, pepper, garlic, cornstarch and coconut milk until well blended. Cover and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F (200 degrees C).
Place the roast in a large roasting pan and broil until browned on one side. Remove roast from pan, and place on a foil lined baking sheet. Brush the roast with remaining soy sauce mixture, then sprinkle with cornstarch to coat.
Bake for 15 minutes, or until the internal temperature of the roast reaches 145 degrees F (63 degrees C). Meanwhile, heat oil in a large saucepan over medium heat.
Bake at 400 degrees F (200 degrees C) for approximately 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking for about 10 minutes, or until internal temperature of the roast reaches 145 degrees F (63 degrees C). Remove roast from oven, and brush with remaining soy sauce mixture.
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