Try this Asian inspired midweek roast for Beef Teriyaki. It only needs five ingredients so it is easy to prepare and you can get it on the table in less than an hour. It is really tasty and makes for a great weekday supper. Ingredients below are for two people.
Ingredients For Beef Teriyaki
1 x 400-450g beef mini roast Topside or similar from Morley Butchers
Salt and freshly milled black pepper
15ml/1tbsp rapeseed or sunflower oil
60ml/4tbsp prepared teriyaki sauce
60ml/4tbsp sweet chilli sauce
Cooking Method For Beef Teriyaki
First preheat your oven to 190°C which is Gas mark 5 or 375°F.
Next prepare the sauces. In a small bowl mix together the teriyaki and sweet chilli sauce.
Take your beef and placing the joint onto a chopping board or similar surface, make several slashes over the top, brush with the oil all over and season well with the salt and pepper.
Transfer the meat to a medium non-stick roasting tin and cook for about 30-35 minutes. You can lightly cover with some foil if it is browning too quickly. This will produce a medium roast
During the last 10-15 minutes of the cooking time brush with the teriyaki mixture and return to the oven and cook uncovered for the remainder of the cooking time. Do keep and eye on it as the sugar in the sweet chilli can change from golden brown to a less testy black very quickly. If you prefer your beef well done cook for a further 5-10 minutes before brushing with the teriyaki glaze mixture.
Remove the beef from the oven, cover and leave to rest for 5-10 minutes then slice and serve with vegetable stir-fry noodles.
This beef teriyaki recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes