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Chinese Black Bean Roast Beef
from: GalaIngredients
- 1.25kg (2½Ib) lean rib of beef, topside or sirloin joint
- 2 red onions
- 2 carrots
- 100g (4oz) Pak choi
- 1 x 15ml spoon (1tbsp) oil
- 100g (4oz) sugar snap peas
- 2 x 15ml spoon (2tbsp) black bean sauce
Weighing scales, 2 x roasting tins, vegetable peeler, vegetable knife, chopping board, measuring spoon, wooden mixing spoon, pastry brush.
Method
1. Pre-heat the oven to 180ºC or Gas mark 4.
2. Place the meat on a rack in a roasting tin and open roast in a pre-heated oven for the calculated cooking time (see above).
3. Prepare the vegetables:
• peel and chop the onions into wedges
• peel and chop the carrots into thick strips
• wash and slice the Pak choi into strips
4. About 40-50 minutes before the end of cooking time, place the red onions and carrots into a large roasting tin and drizzle with oil and roast.
5. About 10-15 minutes before end of cooking time add the sugar snap peas, pak choi and black bean sauce to the vegetables and mix together.
6. Spread the black bean sauce over the beef joint and cook for the remaining time.
Handy hints
• Serve the black bean roast beef with the roasted Chinese vegetables and mashed potato.
• Serve tossed through a beansprout and noodle salad.
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