Thai-style Roast Beef

For a fresh-tasting Asian twist on roast beef, check out Ching-He Huang's tongue-tingling spicy marinade
By Ching-He Huang
Thai-style Roast Beef
  • Rating:
  • Serves: 2-3
  • Cook Time:
  • Prep Time: 15 minutes plus overnight marinating
  • Effort: easy

Ingredients

Main

  • 3 red chillies, seeds removed, chopped
  • 4 large cloves garlic, chopped
  • 1 piece ginger, (3cm)chopped
  • 2 tbsp fish sauce, (nam pla)
  • 1 tsp brown sugar
  • 1 limes, juice
  • 2 tbsp light soy sauce
  • 2 tbsp mirin
  • 2 tbsp groundnut oil
  • 2 tbsp basil
  • 2 tbsp coriander leaves, chopped

For the beef

  • 500 g topside of beef
  • 0.5 tsp salt
  • 0.5 tsp coarsely ground peppercorns

For the coriander salsa verde

  • 1 bunches coriander
  • 1 bunches mint
  • 1 bunches basil
  • 1 tbsp extra virgin olive oil
  • 0.5 limes, juice
  • 1 tsp brown sugar
  • 1 piece ginger, (2cm)

Method

1. Place all the marinade ingredients in a blender and process until smooth.

2. Rub the beef with salt and pepper before pouring over the marinade. Put the beef and the marinade in an air-tight plastic bag and leave overnight in a cool place.

3. Preheat the oven to 200C/gas 6. Remove the beef from its bag and place in a roasting tin. Spoon over a couple of tablespoons of the marinade.

4. Roast the beef for 30 minutes, longer if you prefer the meat well-cooked. Spoon over the juices once or twice during cooking.

5. While the beef is roasting, make the salsa. Tip all the salsa ingredients into a blender and process until smooth. Taste for seasoning and serve at room temperature with the hot roast beef.


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