By Jane Curran
Roasting this beef dish is the perfect way to bring out the flavour after its been rubbed with Sichaun pepper. Serve it up with a dipping sauce using more of the pepper, palm sugar, rice vinegar and soy sauce along with the juice of a lime and you’ll have a really tasty dish that’s full of flavour and stretches really far – perfect if you’re looking for a really cost effective dinner party recipe.
A crunchy and spicy salad accompanies the beef, thanks to the mixture of spring onions and red chillis – it’s one you won’t forget in a hurry.
HOW TO MAKE RARE ASIAN-STYLE BEEF WITH CHILLI SALAD
- a little oil
- 1.2kg piece of beef topside
- 2tbsp Sichuan pepper
For the dipping sauce:
- 2tbsp soy sauce
- juice 1 lime
- ¼ tsp Sichuan pepper
- 1tbsp palm sugar
- 2tbsp rice vinegar
For the salad:
- 2 red chillies, sliced lengthways
- 5tbsp chopped fresh coriander
- 10 spring onions, sliced on the diagonal
- 2 carrots, julienned
- 2tbsp rice vinegar
- 1tbsp sesame oil
- Heat the oven to 200C, gas 6. Rub a little oil all over the beef then press in the pepper. Roast for 50 minutes then check. It should be rare but not raw in the middle, so the internal temperature with a meat thermometer should be 60C - it will cook further on resting. Leave it to cool completely. You can leave it covered up to 2 days in the fridge.
- Mix the ingredients together for both the dipping sauce and the salad. Thinly slice the beef and arrange on a board or platter.
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