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Roast beef with fragrant crunchy salad

Published: 9 Dec 19
Updated: 18 Mar 24

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.

Easy
December 2019

Test kitchen approved

Serves 8
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

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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

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.

Recipe from December 2019 Issue

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

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.