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Five-spice beef with garlic and herb croutons
Five-spice beef with garlic and herb croutons
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a quick Asian spiced beef with herb croutons and cucumber-carrot salad for a tasty family dinner in under 30 minutes.
Ingredients:
  • 8 x 2cm-thick slices ciabatta or sourdough bread
  • 2 tsp fresh rosemary, finely chopped
  • 500g Beef Rump Steak, trimmed
  • 2 tsp Chinese five spice
  • 80g Baby Rocket
  • 1 Lebanese cucumber, cut into ribbons
  • 1 carrot, peeled, cut into ribbons
  • 82.50 ml fresh mint leaves
  • 2 tsp white wine vinegar
  • 9.20 gm olive oil, extra
  • Mint leaves, extra, to serve
Instructions:
  • Preheat your oven to 200C. In a large baking dish, combine bread slices, rosemary, garlic, and half of the oil. Gently toss to mix. Spread everything in a single layer and season. Bake for about 15 minutes until lightly browned.
  • Massage the beef with the remaining oil and Chinese five spice, ensuring it is thoroughly coated. Preheat a barbecue grill or chargrill on high heat. Grill the beef for 2 minutes on each side for a medium cook or until it reaches your desired doneness. Place the beef on a plate, cover it with foil, and let it rest for 5 minutes before slicing it thickly.
  • In a spacious bowl, mix together the rocket, cucumber, carrot, mint, vinegar, and extra oil. Toss gently until well combined. Distribute the mixture onto individual serving plates. Add the beef on top and garnish with extra mint. Accompany with herb croutons.

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