Vietnamese beef with chilli and lime dressing recipe
Created by The Tesco Recipes team
This Vietnamese-inspired roast beef recipe is singing with flavour. The meat is first marinated in fish sauce and garlic before being coated in a punchy coriander and lemongrass rub and roasted until tender. Served in thick slices, with fresh herbs, peanuts and a sweet and sour dipping sauce, it’s a roast to remember.
See method- Serves 8
- Takes 1 hr 25 mins, plus marinating
- 367 calories / serving
Ingredients
- 2kg topside of beef
- 2 tbsp fish sauce
- 1 tbsp freshly cracked black pepper, plus extra for seasoning
- 3 garlic cloves, finely chopped
- 1 tbsp caster sugar
- 1 tbsp vegetable oil
- 4 lemongrass stalks, outer leaves discarded, finely chopped
- 2 tbsp finely chopped coriander, plus extra leaves to serve
- large handful mint, leaves picked
- 50g peanuts, half crushed
For the dressing
- 2.5cm piece ginger, peeled and sliced
- 2 garlic cloves
- 2 tbsp caster sugar
- 2 tbsp fish sauce
- 125ml lime juice
- 1 thumb-sized red chilli, seeded and diced
Each serving contains
- Energy
- 1550kJ 367.0kcal
- Fat
- 11g
- Saturates
- 4g
- Salt
- 1.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 7.1gProtein 60.0gFibre 1.1g
Method
- Put the meat in a large freezer bag. Add the fish sauce, pepper, garlic and sugar. Leave to marinate for at least 1 hr, or chill overnight.
- Preheat the oven to gas 7, 220°C, fan 200°C. Remove the meat from the bag, pat dry with kitchen towel and season with a little more black pepper. Put the joint, fat-side up, in a roasting tin and cover with kitchen foil. Roast for 15 mins.
- Reduce the oven temperature to gas 4, 180°C, fan 160°C. Remove the meat from the oven and discard the foil. Drizzle over the oil, then top with the lemongrass and coriander, patting it down with the back of a wooden spoon. Season with a little salt. Return to the oven for 1 hr for medium- medium-rare meat. For medium-well- done meat roast for 1 hr, 30 mins. Remove from the oven and leave to rest for 10 mins.
- Meanwhile, make the dressing. Using a pestle and mortar, crush the ginger and garlic to a fine paste. Add the sugar, fish sauce, lime juice, chilli and 2 tbsp hot water; stir until the sugar dissolves. Transfer to a small bowl.
- Arrange the meat on a serving board and scatter over the coriander and mint leaves and the peanuts. Carve the meat into medium slices and serve with the dressing.
- Tip: Try serving the beef with cooked rice noodles tossed with steamed Tenderstem broccoli and green beans, plus a drizzle of sesame oil.
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
