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Nici Wickes’ Quick & Easy Thai Roast Beef

Nici Wickes’ Quick & Easy Thai Roast Beef

serving size icon
Serves 4

Ingredients

  • 1 Tbs palm sugar, grated (or brown sugar)

THAI ROAST BEEF

Beef Paste

  • 1 cup chopped pineapple, tinned or fresh
  • lemon grass
  • 1 thumb-sized piece fresh ginger
  • 1 red chilli
  • Wine Match: Selaks Pinot Gris Reserve
  • 1 Tbs palm sugar, grated (or brown sugar)
  • 1 tsp salt
  • 1 tsp sesame oil

Beef

  • 800g - 1kg piece of rump steak
  • 1 Tbs rice bran oil

ZINGY RICE NOODLE AND HERB SALAD

  • 100g rice noodles
  • ½ cup peanuts, lightly toasted and roughly chopped
  • 2 red chillies – deseeded, finely chopped
  • 1 small handful of mint, roughly chopped
  • 1 small handful fresh coriander (stalks and leaves) roughly chopped
  • limes to garnish

Rice Noodles Dressing

  • 2 tsp sesame oil
  • 1 Tbs rice wine vinegar
  • 2 Tbs lime juice
  • 1 Tbs grated palm sugar

Method

THAI ROAST BEEF

Take your beef out of the fridge 30 minutes before you’re ready to cook it – it cooks better from room temperature.

Preheat the oven to 220 C.

Make the paste by putting all of the ingredients (except the beef and rice bran oil obviously!) into a food processor, or mortar and pestle, and process until it forms a chunky paste.

Pat the beef completely dry using paper towels, then smear the paste over the surface.

Heat the rice bran oil in an oven proof pan on the stove top. Cook the beef on one side until brown, then complete the cooking by transferring the pan to the hot oven for 20-30 minutes, which will cook it to medium rare. To test, check it after 15-20 minutes by gently poking it – the meat should feel springy but firm, kind of like when you poke your chin (as opposed to the softness of your cheek).

When the beef is cooked to your liking, remove the pan from the oven and transfer the beef to a board to rest for 10-15 minutes. Cover it with a layer of tinfoil and a tea towel to keep it warm. While the beef rests you can make the noodle salad. When ready to serve, slice beef thinly.

ZINGY RICE NOODLE AND HERB SALAD

Cook the rice noodles by dropping into a pot of boiling salted water. Cook for 3 minutes or until noodles are soft but not soggy. Drain well.

Whisk the dressing ingredients together. Toss noodles in dressing until well coated. Add crushed peanuts, chopped chilli and fresh herbs. Toss again and serve up in small bowls, each with a wedge of lime and slices of the beef.

This recipe was sent in by Nici Wickes

MEAL INGREDIENTS

Qty Price
Countdown Pineapple Slices In Natural Juice $1.20 ea
$1.20 ea
Gourmet Garden Lemongrass Paste $5.00 ea
$5.00 ea
Fresh Produce Ginger Whole $9.99 kg
$9.99 kg
Fresh Produce Chilli Mixed $3.00 ea
$3.00 ea
Gourmet Garden Chilli Mild Paste $5.00 ea
$5.00 ea
Countdown Raw Sugar $1.40 ea
$1.40 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Lee Kum Kee Sesame Oil Pure Gluten Free $5.90 ea
$5.90 ea
Nissin Sesame Oil $5.40 ea was $5.99
$5.40 ea was $5.99
Countdown Beef Frying Nz Rump Steak Med Pk $25.00 kg
$25.00 kg
Eta Peanuts Dry Roasted $2.49 ea
$2.49 ea
Superb Herb Mint Fresh $3.70 ea
$3.70 ea
Superb Herb Coriander Fresh
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Limes Imported $32.00 kg
$32.00 kg
Obento Asian Rice Wine Vinegar $2.25 ea
$2.25 ea
Countdown Lime Juice $2.00 ea
$2.00 ea
Erawan Asian Rice Sticks Medium $2.30 ea was $2.55
$2.30 ea was $2.55
Selaks Pinot Gris Reserve $13.50 ea was $14.99
$13.50 ea was $14.99

PANTRY

Qty Price
Alfa One Rice Bran Oil $4.00 ea was $5.50
$4.00 ea was $5.50
Countdown Brown Sugar $1.40 ea
$1.40 ea
Chelsea Brown Sugar Soft $1.60 ea was $1.99
$1.60 ea was $1.99