Teriyaki Beef
Try this Asian inspired midweek roast that is on the table in under an hour and uses only five ingredients!
Ingredients
- 1 x 400 - 450g beef mini roast (we used beef topside)
- 1 tablespoon rapeseed or sunflower oil
- 4 tablespoons prepared teriyaki sauce
- 4 tablespoons sweet chilli sauce
Method
- Preheat the oven to Gas mark 5, 190°C, 375°F.
In a small bowl mix together the teriyaki and sweet chilli sauce.
Place the joint on a chopping board, make several slashes over the surface, season and brush with the oil all over. Transfer to a medium non-stick roasting tin and cook for 30-35 minutes. Lightly cover with foil if browning too quickly.
- 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.
- Remove the beef from the oven, cover and leave to rest for 5-10 minutes then slice and serve with vegetable stir-fry noodles.
Tip: If you prefer your beef less pink cook for a further 5-10 minutes before brushing with the teriyaki glaze mixture.
