Roast beef with fragrant crunchy salad

Name: Roast beef with fragrant crunchy salad
Prep time: 20 min
Cook time: PT35-40M
Total time: 55 min
Yield: Serves 8

Easy
December 2019

Easy
December 2019

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

For a lighter roast which doesn’t compromise on flavour, this roast beef recipe is your ticket. It’s served with a fragrant and crunchy salad and will leave you satisfied without feeling too full.

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

Dairy-free recipes
Gluten-free recipes

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

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

Rate

Save

Save recipe

Save

Save recipe Print

Rate

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

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

Method

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.
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.
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.
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.

Method

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.
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.
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.
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.

delicious. tips

Chill any leftovers for up to 2 days and serve at room temperature.
A juicy light pinor noir or for a white, an aromatic, lime-soused dry Aussie riesling.

Fancy getting a copy in print?

Subscribe to our magazine