Oriental Welsh Beef topside salad marinated with soy, chilli and mustard

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Thursday 4th June 2015


  • 450g (1lb) Welsh Beef mini topside or top rump joint


  • 3tsp soy sauce
  • 2tbsp dark brown sugar
  • 1tbsp Worcestershire sauce
  • 1 red chilli, deseeded and chopped
  • 1tbsp English mustard

Oriental Salad:

  • 2 pakchoi heads, roughly chopped
  • 2 Chinese leaves, roughly chopped
  • 6 Radishes, sliced
  • 2.5cm (1inch) Root ginger, peeled and grated
  • 50g (2oz) Beansprouts
  • 25g (1oz) Cashew nuts


  1. Mix the marinade ingredients together. Take the joint and place in a dish. Add marinade and thoroughly coat. Cover and leave to marinate in the fridge for about an hour.
  2. Preheat oven to Gas Mark 4, 180ºC, 350ºF and cook steaks for: 20 mins per 450g/½kg (1lb) + 20 mins – rare 25 mins per 450g/½kg (1lb) + 25 mins – medium 30 mins per 450g/½kg (1lb) + 30 mins – well done
  3. Remove the joint from marinade and place in a roasting pan and roast for about 50 minutes or weigh it and calculate the cooking time using guide opposite. Keep the marinade for later. Baste and turn occasionally.
  4. Remove and allow to stand for 5 minutes before carving (easier said than done when it looks so delicious).
  5. Place reserved marinade in a small saucepan and boil thoroughly.
  6. Toss the salad ingredients together in a large bowl, top with the sliced meat and serve drizzled with the heated marinade.

Recipe Information

Serves 4
Calories 248 kcals
Cooking Time

Nutrition Information

  • Calories 248 kcal
  • Energy 1020
  • Fat 7g
  • Saturates 2
  • Salt 0.8
  • Iron 5.3g
  • 5-a-day 1.5

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