You can’t beat a home-cooked roast. Fact!
I’m a huge fan of roasts with all the traditional trimmings (I’m a Yorkshire girl so LOVE my Yorkshire puds however I also like to mix it up with more unusual marinades (there’s more to a roast than gravy baby)!
And roasts aren’t just for Sundays peeople – they also make the perfect mid-week dinner too! Now I imagine a few of you probably scoffed at that statement. We’re busy mamas with deadlines, kids to look after and households to run. The prospect of cooking a full roast too..? No way José!
But this is where marvellous mini roasts come in. Quick and easy to prepare and perfectly sized for 2 to share. My recipe below fed two little ones too.
I’ve always loved Eastern-inspired flavours and one of my favourite mini-roasts is Teriyaki Beef which I’m sharing today.
I just love how versatile mini roasts can be and you can add nut crusts if you like and you can try your hand at mini Greek lamb roasts or add this delicious sweet chilli and teriyaki marinade too.
When choosing my meat I always look out for the Red Tractor logo – whether it’s beef or lamb – as a mark of quality. It means the meat is 100% British and traceable from farm to folk.
I made a video showing how easy mini-roasts are to prepare.
Watch it below and get some foodie inspiration.
Here’s my recipe:
Preparation time: 10 minutes
40-50 minutes (for medium)
- 1 x 400-450g beef mini roast (we used beef topside)
- Salt and freshly milled black pepper
- 15 ml/1 tbsp rapeseed or sunflower oil
- 60 ml/4 tbsp prepared teriyaki sauce
- 60 ml/4 tbsp sweet chilli sauce
- 1 x packet of egg noodles
- 1 x packet of stir fry vegetables
- Preheat the oven to Gas mark Gas mark 5, 190°C, 375°F.
- In a small bowl mix together the teriyaki and sweet chilli sauce and set aside.
- Place the joint on a chopping board, season all over and brush with the oil. Transfer to a roasting rack in a roasting tin or oven dish and cook for 30-35 minutes. Lightly cover with foil if browning too quickly. I check it after 15 minutes and usually apply foil then.
- During the last 10-15 minutes of the cooking time brush the beef with the teriyaki mixture. Return to the oven and cook uncovered for the remainder of the cooking time.
- Transfer the beef to a warm plate, cover and leave to rest for 5-10 minutes.
- Boil your noodles and fry your stir fry veg.
- Slice the beef, top over the noodles and vegetables. Garnish with coriander leaves and cover in the sauce from the oven dish.
If you prefer your beef less pink cook for a further 5-10 minutes before brushing with the glaze teriyaki mixture.
For everything you need to know about beef and lamb, more recipe ideas and information about Red Tractor beef and lamb, please visit www.simplybeefandlamb.co.uk.