Servings
Prep time:
Time to bake
Good for:
Roast beef with Asian flavor
I have found this recipe in the FODMAP kitchen. It works very well, but i will admit, i actually like the meat better the day after in a sandwich or with potato torte. However as a roast, it works very well and it certainly liked by guests.
Ingredients
3 tsp cornstarch
500 ml good beef stock
125 ml soy sauce
2 tbsp sesame oil
2 1/2 cm ginger cut finely
3 star anise
2 tbsp sweet chili sauce or use maple syrup
1/2 tsp ground cinnamon
1 kg Roast beef
Instructions
Step 1
Add soy sauce, oil, chili sauce, ginger, star anise and cinnamon. Stir over medium to high heat until the mixture thickens a bit. Remove from the heat and leave to cool completely.
Step 2
After 5 hours, place in the kitchen to ‘warm up’ to room temperature for an hour.
Step 3
Step 4
Remove from oven and let the roast rest for 10 minutes before cutting into thin slices.
Serve with roasted vegetables or rice.
Tips
Because of the chili sauce you do not need to add salt- if however you are using salt reduced soy sauce- which I normally do, you need to spice the marinade further, so add sea salt.
Add freshly cracked pepper to the marinade as well. It is really interesting.
This roast is even better the day after cut into cubes and mix with leftover potatoes, green onions, courgette.
Or eaten cold sliced thinly in a wrap with a salad for lunch. I always make enough for 2 days- hence the 1 kg and 3-4 people for dinner or 2 people for 2 days.
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