Vietnamese beef with chilli and lime dressing

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.

Servings: 8 people

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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