Vietnamese beef with chilli and lime dressing recipe

3 ratings Rate
  • Serves 8
  • 1 hr 25 mins, plus marinating
  • 367 calories / serving
  • Healthy
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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. 

  1. Put the meat in a large freezer bag. Add the fish sauce, pepper, garlic and sugar. Leave to marinate for at least 1 hour, 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 minutes.
  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 hour for medium- medium-rare meat. For medium-well- done meat roast for 1 hour, 30 minutes. Remove from the oven and leave to rest for 10 minutes.
  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 and view the full Food safety at home video.

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  • Ingredients

  • 2kg (4lb) 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 (2oz) peanuts, half crushed
  • For the dressing

  • 2.5cm (1in) piece ginger, peeled and sliced
  • 2 garlic cloves
  • 2 tbsp caster sugar
  • 2 tbsp fish sauce
  • 125ml (4fl oz) lime juice
  • 1 thumb-sized red chilli, seeded and diced
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  • Energy 1549kj 367kcal 18%
  • Fat 11.3g 16%
  • Saturates 3.5g 18%
  • Sugars 6.3g 7%
  • Salt 1.1g 18%

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

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