Roast beef with fragrant crunchy salad

Roast beef with fragrant crunchy salad
  • 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, 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.

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
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 

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.

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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