Spiced roast beef with red wine gravy
Marinade your fillet with peppercorn, fennel and mustard seeds then roast until rare - the gravy is gluten-free too!
Beef noodle salad with stem ginger dressing
Serves 4
Easy
Prep:
No cook
Mix leftover roast beef with noodles, peanuts, sugar snap peas and radishes for this zingy cold salad
Skip to ingredients
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- 300g pack cooked egg noodle
- 150g sugar snap peasliced
- 8 radishesfinely sliced
- 1 thumb-sized red chillifinely sliced
- small bunch corianderleaves picked
- 200g rare roast beef(buy from deli counter or use leftovers), shredded
- 85g dry-roasted peanut
For the dressing
- 3 balls stem gingerfinely chopped, plus 2 tbsp syrup
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
Nutrition: per serving
- kcal603
- fat24g
- saturates6g
- carbs65g
- sugars15g
- fibre4g
- protein31g
- salt2.2g
Method
step 1
In a mixing bowl, combine the ingredients for the dressing. Tip the salad ingredients on top and mix everything together. Serve straight away, or leave in the fridge for up to 1 day.
