Sizzling Ginger Tri-Tip and Pineapple Rice

What are you going to make for the 4th of July?  We are having a barbeque pool party, and I’m still trying to decide what to serve.  I have been testing a couple of recipes.  If you are coming to my house on Sunday, you might not want to read further.  Spoiler Alert…

Morton’s used to sell a Sizzling Ginger marinated tri-tip that we would buy at Costco.  We liked to take it camping with us because it was easy to pack and tasted great.  I loved the slightly spicy ginger flavor, but it was a bit salty when we weren’t camping.  They stopped selling the Sizzling Ginger flavor at Costco, and I never found it anywhere else. 

I’ve been looking for a recipe to replicate the flavor, but I’ve always come up short.  I decided to try concocting my own marinade, and I think I did a pretty good job.  My Garlic Ginger marinade is not as salty as the Morton’s Sizzling Ginger marinate, so it will be good even if you’re not camping.  I’m pretty sure I’m going to serve Garlic Ginger marinated tri-tip for 4th of July. 

Garlic Ginger Marinade
(Printable Recipe)
½ cup soy sauce
¼ cup dark brown sugar
2 tablespoons vodka (I used vodka since it was what I had on hand.  You can use rice wine if you have it)
1 tablespoon fish sauce
1 teaspoon sesame oil
4 cloves garlic, minced or pressed through a garlic press
¼ cup minced ginger
4 scallions, chopped
pinch of red pepper flakes

Mix all ingredients together, and pour over meat (I used a 1-pound tri-tip, but it would also be delicious on a London broil) and marinate for at least 4 hours or overnight.   Cook the meat to desired doneness (Grill Times and Temps). 

I served my friend Melissa’s Pineapple Rice when I tested the Garlic Ginger Marinade and it tasted great with the steak.

I adapted her recipe just a bit, so I am sharing it below.

Pineapple Rice
Adapted from Liss's Hot Mess
(Printable Recipe)
6 cups cooked and cooled long grain white rice
¼ cup of vegetable oil (use an unflavored oil for best results)
¼ cup minced ginger
½ cup minced red onion
4 scallions finely chopped, separate the white and green portions
1 jalapeno, seeded and finely chopped
4 cloves garlic, minced or pressed through a garlic press
1 14oz can crushed pineapple
1 teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon fish sauce
¼ cup chopped fresh cilantro
juice of one lime

Heat oil in a large pan.  Add the ginger, red onion, white portion of the scallions and jalapeno and cook until softened slightly, about 3 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the pineapple, salt, sesame oil and fish sauce and stir until combined.  Mix in the rice and cook until the rice is coated with oil and heated through.  Stir in the cilantro and limejuice.  Garnish with green tops from the scallions and serve.