Facts, Fiction And Beef Recipes

If you wish to get the sliced spring onions actually crisp and take away a little bit of the ‘onion-y’ flavour, stick them in a bowl of cold water for 10 minutes, then drain properly.

Think about your favorite stir-fry. Now assume about making it without having to face and stir. This dish has gone straight to the highest of my list - not only does the beef, pepper and sweetcorn combination cook beautifully in the oven, however the peanut-soy dressing is addictive - and I’d happily eat it in sandwiches.

Serves 2

Prep: 10 minutes

Cook: 25 minutes

400g free-vary rump steak, sliced into 1.5cm slices

200g green beans

175g child sweetcorn

1 red pepper, finely sliced

1 purple chilli, finely grated

2 cloves of garlic, finely grated

5cm recent ginger, grated

1 tsp sea salt flakes

1 tbsp sesame oil

FOR THE DRESSING

45g crunchy peanut butter

1 tbsp darkish soy sauce

1 tbsp rice vinegar or lime juice

1 tbsp water

TO SERVE

50g spinach, roughly chopped

three spring onions, finely sliced

a handful of salted peanuts, roughly chopped

quick-cook noodles or rice

1 Preheat the oven to 220C/ 200C fan/gas 7. Tip the sliced steak, green beans, sweetcorn and pepper into a roasting tin large sufficient to hold all of the veg in a single layer.

Add the grated chilli, garlic, ginger, sea salt and sesame oil and mix to verify all the things is coated.

Move the slices of steak to the top of the tin, as you need them to char nicely, then switch to the oven to roast for 25 minutes.

Meanwhile, combine the peanut butter, soy sauce and rice vinegar or lime juice with the water.

Once the beef is cooked, stir by the spinach, pour over the dressing, scatter with the spring onions and salted peanuts and serve with the cooked noodles or rice.

Note If you wish to get the sliced spring onions actually crisp and take away a bit of the ‘onion-y’ flavour, stick them in a bowl of chilly water for 10 minutes, then drain effectively.

2

ROSEMARY, GOAT'S CHEESE & MUSHROOM TART WITH PINK... SAUSAGE TRAYBAKE WITH Long-STEM BROCCOLI & CHERRY TOMATOES Scallop, leek & chorizo gratin CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS

Quick Chicken, LEEK & CHORIZO PIE ROSEMARY & GARLIC ROASTED LAMB WITH ARTICHOKES & OLIVES SPICED ROAST Chicken WITH PEPPERS, AUBERGINE & ONION

The recipes on these pages are taken from finest-selling cookery writer and food stylist Rukmini Iyer’s new book The short Roasting Tin (Square Peg, £16.99).

To order a copy for £10.Ninety nine with free p&p until 12 January, name 01603 648155 or go to mailshop.co.uk. Rukmini’s fee for this function has been donated to Crisis, Shelter and Rape Crisis South London

you.co.uk Privacy Policy

Share this post