Roast topside of Welsh Beef sticky Chinese style with sweet and sour roasted vegetables

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Saturday 6th June 2015


  • 1.35kg (3lb) Welsh beef topside or top rump joint
  • 15ml (1tbsp) sesame
  • oil
  • Seasoning
  • 45ml (3tbsp) plum sauce
  • 2.5cm (1" ) root ginger, peeled and grated
  • 2 cloves garlic, crushed
  • 30ml (2tbsp) soy sauce
  • 15ml (1tbsp) sesame oil
  • 10ml (2tsp) Chinese
  • 5 spice
  • 30ml (2tbsp) tomato ketchup
  • 5ml (1tsp) dried chilli flakes
  • 30ml (2tbsp) fruit juice e.g. orange, apple or pineapple
  • Baby corn
  • Mini carrots
  • Potatoes, peeled and cut into small pieces
  • Baby pak choi


  1. Preheat oven to Gas 4, 180ºC, 350ºF.
  2. Take joint and place in a large roasting pan. Season and drizzle with sesame oil. Place in oven and cook for ¾ of the calculated cooking time: Rare - 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
  3. Mix together the Chinese sauce ingredients.
  4. 50 minutes before the end of cooking time add the vegetables (except pak choi - add this 10 minutes before the end of cooking) to the base of the roasting pan and spread into a single layer.
  5. Baste the joint and vegetables in the sauce. Return to oven and baste again after 10 minutes.
  6. When cooked allow meat to rest for 10 minutes before serving. Serve carved into thin slices with vegetables and drizzle with cooking juices.
  7. Also delicious cold - if there's any leftover in wraps or salad.

Recipe Information

Serves 4
Calories 333 kcals
Cooking Time

Nutrition Information

  • Calories 333 kcal
  • Energy 1398kJ
  • Fat 11g
  • Saturates 2.8g
  • Salt 2.9g
  • Iron 5.4g
  • 5-a-day 2

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