Roast beef with spicy greens & avocado sauce
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Roast beef with spicy greens & avocado sauceNew Recipes

By Ailsa Burt

Cook this spicy beef dish for dinner, then use up the leftovers in three flavour-packed lunches to save time on busy days

  • Prep:30 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 871
  • fat 61g
  • saturates 16g
  • carbs 25g
  • sugars 0g
  • fibre 7g
  • protein 53g
  • salt 2.1g

Ingredients

  • 2 tbsp fish sauce
  • 3 tbsp dark brown soft sugar
  • 2 tbsp soy sauce
  • 2 limes , juiced
  • 2 tbsp vegetable oil
  • 1.2kg beef topside joint
  • cooked rice and sriracha, to serve
  • 250g kale or any hardy leafy green
  • 40ml rice vinegar
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 50g cashews , finely chopped
  • 60ml olive oil
  • 1 tsp chilli flakes
  • 2 avocados , stoned and peeled
  • 1 lime , juiced
  • 3 spring onions , roughly chopped
  • small handful of coriander , roughly chopped
  • 1 garlic clove , crushed
  • 150g Greek-style yogurt

Method

  1. Combine the fish sauce, sugar, soy sauce, lime juice and oil in a container, stirring for about a minute until thesugar dissolves. Add the beef, tossing to coat. Marinate for up to 12 hrs, or coat and move onto the next step.

  2. Heat the oven to 220C/200C fan/gas 7 and transfer the beef to a snug roasting tin, fat-side up if it has fat on, along with the marinade and half a mugful of water. Roast for 20 mins, then reduce the oven temperature to 190C/170C fan/gas 5 and roast for a further 45-50 mins for medium to well done beef. A meat thermometer inserted into the thickest part should read 60C for medium. Remove from the oven and leave to rest for 15-30 mins, covered in foil, then thinly slice and reserve any resting juices.

  3. Meanwhile, for the sauce, tip the avocados, lime juice, spring onions, coriander, garlic and yogurt into a food processor and blitz until smooth, or leave it chunky if you like. Transfer to a bowl and season to taste.

  4. Put the kale in a bowl and drizzle over the vinegar. Massage into the leaves to soften, around 1-2 mins. Tip both seeds, cashews and the olive oil into a small pan and put over a medium-high heat. Once the seeds smell aromatic, remove from the heat and stir in the chilli flakes, then pour over the kale. Toss to coat.

  5. Serve the beef over the rice and drizzle over the resting juices. Serve with the spicy greens, avocado sauce and some sriracha drizzled over, if you like. Use the leftovers to make the recipes below.

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