Skip to content
Vietnamese beef with chilli and lime dressing recipe

Vietnamese beef with chilli and lime dressing recipe

14 ratings

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
  • 1 hr 25 mins, plus marinating
  • 367 calories / serving
  • Healthy

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

Perfect with:

  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest English Sparkling Wine 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl

Perfect with:

  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest English Sparkling Wine 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl

    Create a shopping list

    Share your list or take it in-store

    If you don't have any limes, try a lemon instead

    Each serving contains

    • Energy

      1550kj
      367kcal
      18%
    • Fat

      11g 16%
    • Saturates

      4g 18%
    • Sugars

      6g 7%
    • Salt

      1.1g 18%

    of the reference intake
    Carbohydrate 7.1g Protein 60g Fibre 1.1g

    Method

    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.

    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.

    Drinkaware

    You may also like

    Be the first to comment

    Before you comment please read our community guidelines.