You have been evicted.
The offender in question was a rib of beef that had been languishing in the freezer for longer than intended. You see, roasts don’t get much of a look in round these parts (I know, call myself English? Tut tut).
Mathew was responsible for finally turfing it out, and when I found it thawed out in the kitchen I broke out in a cold sweat. What the dickens was I going to do with it? I’d left it in there for a very good reason; I was lacking inspiration.
Fortunately, I’ve a taste for the orient and a Chinese supermarket is but a stones throw away. Traditional Sunday lunch it ain’t, but this dish does contain carrots and fine beans, and I’m sure a Yorkshire pud (or two) would soak up the rare meat juices and the spicy sweet Korean dressing caught mingling at the bottom of the plate.
For the marinade
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp Sriracha
- 1 tsp sesame oil
- 1 garlic clove, finely minced
- Rare beef, such as a just cooked roast or even a good steak — and as much of it as much as you fancy scoffing. I used a beef rib joint, covered in English mustard and butter, baked on top of sliced white onions until the centre of the meat was 52°C (it will hit 55 by the time it’s finished it’s rest), and left a good 20 minutes to rest before carving.
- A couple of tsp toasted sesame seeds
- A large handful fine green beans, cooked until just al dente, then cooled under cold water
- A little gem lettuce, roughly chopped
- Fresh coriander and mint, picked, washed and left in iced water to keep crisp
- Fine grated carrot
- Finely chopped red onion
- A handful yellow cherry tomatoes (or whatever colour you can get hold of)
- Whisk up your marinade and leave it to sit while you assemble your salad ingredients on to plates.
- Take the beef (ideally warm still from having been just cut) and pour the dressing over it, then add the beef to the salad and spoon any remaining marinade over the leaves and beans.
- Serve and scoff.