Asian Beef Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef (hip or a piece from the ball)
- 4 tablespoon honey, more liquid
- 3 tablespoon soy sauce, dark
- 1 tablespoon lemon juice
- 2 chilli pepper (s), dried
- 2 star anise
- 2 tablespoon vegetable fat
- 200 ml white wine, (dry)
- 200 ml beef stock
- 100 g bamboo slices (cut into strips)
- salt and pepper
- 2 tablespoon sesame seeds
- Sauce thickener, darker
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Make a marinade from honey, soy sauce, lemon juice, crumbled chilies, crushed star anise, crushed garlic, a little salt and pepper and marinate the meat with it for at least 2 hours.
- Heat the vegetable fat in a suitable roasting pan and fry the meat well on all sides. Then deglaze with the remnants of the marinade, the white wine and the beef stock and cover and simmer over medium heat for approx.
- If necessary, add more liquid.
- When the cooking time is over, remove the meat, wrap it in aluminum foil and let it rest.
- Pour the sauce through a sieve, then add the bamboo strips, bring to the boil again, season with salt and pepper, stir in the sesame seeds. If necessary, bind with a sauce thickener.
- Serve the sliced meat with the side dishes and sauce.
- The best go with it: Chinese egg noodles and an Asian white cabbage salad.
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