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£10.29 each est.Price per unit
£47.49/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Lightly season the beef, then set aside for 20 minutes to come up to room temperature. Make a dressing by stirring together the soy, fish sauce, sugar and ginger in a bowl, then set aside.
Meanwhile, combine all the ingredients for the relish and set aside.
Heat a large frying pan over a high heat. Pat the beef dry using kitchen paper, then rub all over with the groundnut or sunflower oil. When the pan is very hot, sear the beef on all sides until browned, ensuring all the cut surfaces of the meat are thoroughly cooked.
Move the seared beef to a roasting tin and coat it all over with the dressing. Roast for 20 minutes for rare or 25 minutes for medium, basting it with the dressing again and turning it over halfway through cooking. Remove the beef from the oven, baste with the remaining dressing, then cover loosely with foil. Leave to rest for 10 minutes.
Serve the carved beef on a platter or board, with the herby peanut relish, lime wedges and some sticky rice. Delicious with crunchy radish & Thai basil slaw.
Typical values per serving when made using specific products in recipe
Energy | 1,672kJ/ 399kcals |
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Fat | 17g |
Saturated Fat | 5.2g |
Carbohydrates | 11g |
Sugars | 10g |
Fibre | 2.2g |
Protein | 48g |
Salt | 4g |
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