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Roast Beef with Fragrant Crunchy Salad

Hosting a dinner party? This beautiful rainbow houmous platter is another solid option for a crowd-pleasing dish.

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.

Prep Time

        Prep and cook time: 20 minutes, oven time about 35 - 40 minutes, plus resting
        Yield: Serves 8


    •    1/2 tbsp fish sauce
    •    2 tbsps brown sugar
    •    1/2 tbsp English mustard
    •    5cm piece fresh ginger, grated
    •    vegetable oil for frying, plus an extra splash
    •    1.2 - 1.5kg boned and rolled British beef sirloin
    •    1 tsp pink peppercorns, plus extra crushed to garnish

For the Salad:

    •    100g beansprouts
    •    1 red chilli, chopped
    •    150g radishes, sliced
    •    fresh coriander, mint and basil leaves
    •    200g sugar snap peas, halved lengthways
    •    1 cucumber, deseeded and cut into half moons

For the Dressing:

    •    1 tsp fish sauce
    •    pinch brown sugar
    •    1 tbsp red wine vinegar
    •    2 tsps toasted sesame oil
    •    2 fat garlic cloves, crushed
    •    finely grated zest and juice 2 limes


  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.

This great family recipe is thanks to Delicious Magazine at 


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