Score the fat on the beef in a criss-cross
pattern. Mix together the five-spice and
sugar, then season really well with salt and
pepper. Rub all over the beef, then leave to
marinate, preferably overnight.
Heat oven to 200C/fan 180C/gas 6. When
ready to cook, rub the oil all over the meat.
Heat a griddle pan or, if the weather is good,
a barbecue. You’ll need to leave the griddle
pan for 10-15 mins to make sure it gets
really hot. Place the meat, fat-side down, on
the griddle and leave to cook for 5-10 mins
until the fat starts to melt (the kitchen will
probably get quite smoky so make sure you
have an extractor fan turned on). Turn the
meat over and cook for 5 mins more until
it is well browned all over.
Place in a roasting tin, then cook in the
oven for 30 mins for rare (15-20 mins more
for medium, or 30-40 mins more for well
done). Cover and leave to rest for 15 mins.
To make the sauce, trim the stalks from the
coriander and place them in a pan along
with the stock, garlic, ginger, oyster sauce
and the white part of the spring onion. Bring
to the boil, then leave to simmer and infuse
for 10 mins. Strain, then chop the coriander
leaves and place in the sauce along with the
green spring onion slices to serve.