Roast beef sirloin with simple Asian sauce

Name: Roast beef sirloin with simple Asian sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Asian
Ingredients: 2 kgs boneless beef sirloin; 2 teaspoons Chinese five-spice powder; 1 teaspoon caster sugar; 2 Tbsps vegetable oil; 1 handful coriander; 300 milliliters chicken stock; 1 garlic clove, sliced; 1 3cm fresh root ginger, thinly sliced; 100 milliliters oyster sauce; 3 spring onions, sliced

Need This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. If you like this recipe, you might also like recipes such as Roast sirloin of beef, Beef Sirloin Tip Roast, and Roast sirloin of beef & Port gravy.

Instructions

Score the fat on the beef in a criss-cross pattern.

Ingredients you will need

Beef

Mix together the five-spice and sugar, then season really well with salt and pepper. Rub all over the beef, then leave to marinate, preferably overnight.

Ingredients you will need

Salt And Pepper

Sugar

Beef

Dry Seasoning Rub

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

When ready to cook, rub the oil all over the meat.

Ingredients you will need

Meat

Cooking Oil

Dry Seasoning Rub

Heat a griddle pan or, if the weather is good, a barbecue. Youll need to leave the griddle pan for 10-15 mins to make sure it gets really hot.

Equipment you will use

Frying Pan

Place the meat, fat-side down, on the griddle and leave to cook for 5-10 mins until the fat starts to melt (the kitchen will probably get quite smoky so make sure you have an extractor fan turned on). Turn the meat over and cook for 5 mins more until it is well browned all over.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Place in a roasting tin, then cook in the oven for 30 mins for rare (15-20 mins more for medium, or 30-40 mins more for well done). Cover and leave to rest for 15 mins.

Equipment you will use

Oven

To make the sauce, trim the stalks from the coriander and place them in a pan along with the stock, garlic, ginger, oyster sauce and the white part of the spring onion. Bring to the boil, then leave to simmer and infuse for 10 mins. Strain, then chop the coriander leaves and place in the sauce along with the green spring onion slices to serve.

Ingredients you will need

Oyster Sauce

Spring Onions

Coriander

Garlic

Ginger

Sauce

Stock

Equipment you will use

Frying Pan

Equipment

Oven

Frying Pan

Ingredients

Servings:

2kgs

boneless beef sirloin 2teaspoons

Chinese five-spice powder 1teaspoon

caster sugar 2Tbsps

vegetable oil 1handful

coriander 300milliliters

chicken stock 1

garlic clove, sliced 1

3cm fresh root ginger, thinly sliced 100milliliters

oyster sauce 3

spring onions, sliced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.