Preparation time: 10 minutes
Cooking time: 40-50 minutes (for medium)
1 x 400-450g beef mini roast (we used beef topside)
Salt and freshly milled black pepper
15ml/1tbsp rapeseed or sunflower oil
60ml/4tbsp prepared teriyaki sauce
60ml/4tbsp sweet chilli sauce
Method:1. Preheat the oven to Gas mark Gas mark 5, 190°C, 375°F.
2. In a small bowl mix together the teriyaki and sweet chilli sauce.3. Place the joint on a chopping board, season all over and rush with the oil and transfer to a roasting rack in a roasting tin and cook for 30-35 minutes. . Lightly cover with foil if browning too quickly.
4. 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 time5. Transfer the beef to a warm plate, cover l and leave to rest for 5-10 minutes then slice and serve with stir-fry noodles with vegetables.
Tip:If you prefer your beef less pink cook for a further 5-10 minutes before brushing with the glaze teriyaki mixture.
Recipe - simplybeefandlamb.co.uk
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