Roast beef with fragrant crunchy salad

Roast beef with fragrant crunchy salad

For a lighter roast which doesn’t compromise on flavour: try tender roast beef with a fragrant, crunchy salad of beansprouts, sugar snaps and radishes.

Roast beef with fragrant crunchy salad

Hosting a dinner party? This beautiful rainbow houmous platter is another solid option for a crowd-pleasing dish.

  • Serves icon Serves 8
  • Time icon Hands-on time 20 min, oven time 35-40 min, plus resting

For a lighter roast which doesn’t compromise on flavour: try tender roast beef with a fragrant, crunchy salad of beansprouts, sugar snaps and radishes.

Hosting a dinner party? This beautiful rainbow houmous platter is another solid option for a crowd-pleasing dish.

Nutrition: For 8

Calories
273kcals
Fat
10.8g (2.2g saturated)
Protein
36.4g
Carbohydrates
7.1g (6.4g sugars)
Fibre
1.3g
Salt
0.7g

Ingredients

    • Vegetable oil for frying, plus an extra splash 
    • 1.2-1.5kg boned and rolled British beef topside/sirloin (we like eversfieldorganic.co.uk or abelandcole.co.uk)
    • 5cm piece fresh ginger, grated
    • 2 tbsp brown sugar
    • ½ tbsp English mustard
    • ½ tbsp fish sauce
    • 1 tsp pink peppercorns, plus extra crushed to garnish

For the salad

    • 100g beansprouts
    • 200g sugar snap peas, halved lengthways
    • 150g radishes, sliced
    • 1 cucumber, deseeded and cut into half moons
    • 1 red chilli, chopped
    • Fresh coriander, mint and basil leaves

For the dressing

    • Finely grated zest and juice 2 limes
    • 1 tsp fish sauce
    • 1 tbsp red wine vinegar
    • 2 tsp toasted sesame oil
    • Pinch brown sugar
    • 2 fat garlic cloves, crushed

You’ll also need… 

    • Digital probe thermometer 
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Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Heat a large frying pan with a splash of oil and sear the beef all over. Mix the ginger, sugar, mustard, fish sauce, peppercorns and salt and pepper in a small bowl with a splash of oil.
  2. Transfer the beef to a roasting tin and rub all over with the ginger mixture. Roast for 20 minutes, then turn down the oven to 200°C/180°C fan/gas 6 and roast for 35-40 minutes or until a digital probe thermometer pushed into the centre reads 45-50°C for medium rare (cook for longer if you like your meat cooked more). Lift out the beef and rest on a board for 20-30 minutes.
  3. For the salad, soak the beansprouts in a bowl of cold water for 10 minutes, then drain and toss in a large bowl with the remaining salad ingredients.
  4. In a separate bowl combine the dressing ingredients, then pour over the salad and toss well. Transfer to a platter, then carve the beef and arrange on the platter. Sprinkle over a few crushed pink peppercorns to serve.

Nutrition

Nutrition: per serving
Calories
273kcals
Fat
10.8g (2.2g saturated)
Protein
36.4g
Carbohydrates
7.1g (6.4g sugars)
Fibre
1.3g
Salt
0.7g

delicious. tips

  1. Chill any leftovers for up to 2 days and serve at room temperature.

  2. A juicy light pinor noir or for a white, an aromatic, lime-soused dry Aussie riesling.

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