Soy and Ginger Roast Aussie Beef with Mushroom Rice
- Prep time 30Min
- Cook time 20Min
- Technique Broil, Grill
- Meat Beef
- Cut Blade
- Serves 6
Experience the perfect balance of salty soy and zingy ginger in this tender grass-fed beef roast, served over a bed of earthy, aromatic mushroom rice.
Ingredients
For the Marinade and Roast
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1 kg Aussie grassfed beef blade roast
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1 tbsp finely grated ginger
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3 cloves garlic
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1 long red chilli, roughly chopped
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1/4 cup soy sauce
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1 tbsp honey
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1 tbsp mirin
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28 g thickly sliced ginger
For the Rice
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2 tbsp vegetable oil
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4 spring onions, thinly sliced (white and green parts reserved separately)
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1 cup jasmine rice
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2 cups vegetable stock
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1 tbsp light soy sauce
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1 cup thickly sliced shiitake mushrooms
-
Steamed sugar snap peas, to serve
Method
For the Marinade
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Preheat oven to 200 °C.
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Blitz grated ginger, garlic, chilli, soy sauce, honey and mirin.
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Rub the marinade all over the beef blade roast and marinate at room temperature for 30 minutes.
To Cook
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Place the meat in a roasting pan on top of sliced ginger and drizzle with a little vegetable oil.
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Roast for 20 minutes, then reduce oven temperature to 180 °C.
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Continue roasting, basting occasionally with the pan juices, until browned and cooked to your liking.
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Cook to an internal temperature of 55–60 °C (about 50–55 minutes) for medium-rare, or 60–65 °C (about 55 minutes–1 hour) for medium.
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Remove from the pan, cover loosely with foil and rest for at least 20 minutes.
For the Mushroom Rice
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Heat oil in a large saucepan over medium-high heat.
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Add remaining ginger, garlic and the white part of the spring onions, and sauté for about 2 minutes until fragrant.
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Add rice, then pour in the stock and soy sauce, and bring to the boil.
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Cover and cook until the rice is tender, stirring the mushrooms through in the last couple of minutes of cooking (10–12 minutes).
To Serve: Slice the rested beef. Serve with the mushroom rice, steamed sugar snap peas, and any pan juices. Scatter with spring onion greens before serving.
Chef Notes
- Mirin is a lightly sweet rice wine condiment available in the Asian section of many supermarkets or at specialist Asian supermarkets. If unavailable, mix 3 tsp sherry with 1 tsp caster sugar for every tablespoon required. For a non-alcoholic alternative, use water instead of sherry.
- For deeper flavour, marinate the beef overnight. Remove it from the fridge about 30 minutes before roasting.
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The easiest way to marinate the meat is in a large snap-lock bag. Combine all marinade ingredients in the bag, add the beef, seal, and massage the marinade into the meat.
