MLA Soy and Ginger Roast Aussie Beef Blade with Mushroom Rice
- Prep time 30Min
- Cook time 20Min
- Technique Grill, Broil
- Meat Beef
- Cut Blade
- Serves 6
Are you in the mood for some hearty and delicious comfort food? Look no further than our Soy and Ginger Roast Aussie Beef Blade with Mushroom Rice! The juicy beef, combined with the earthy flavors of mushroom rice and the zing of ginger and soy, is the perfect meal to warm you up on a chilly night. Trust us, you won't be disappointed!
Ingredients
For the marinade and roast:
- 2 2/3 lbs. Aussie grassfed beef blade roast
- 1 tbsp finely grated ginger
- 3 cloves garlic
- 1 each roughly chopped, long, red chili
- 1/4 cup soy sauce
- 1 tbsp honey
- 1 tbsp mirin
- 1 oz. thickly sliced ginger
For the rice:
- 2 tbsp vegetable oil
- 4 each thinly sliced spring onions, white and green parts reserved separately
- 1 cup jasmine rice
- 2 cups vegetable stock
- 1 tbsp light soy sauce
- 1 cup thickly sliced shiitake mushrooms
- Steamed sugar snap peas to serve
Chef Notes:
- Mirin is a lightly sweet rice wine condiment available in the Asian section of many supermarkets or at specialist Asian supermarkets. If you can’t get it, stir 3 teaspoons sherry with 1 teaspoon caster sugar and for every tablespoon required. If you prefer a non-alcoholic alternative, use water instead of sherry.
- To impart even more flavor into the beef, marinate it overnight, but bring it out of the fridge about half an hour before roasting.
- The easiest way to marinate the meat is in a large snap-lock bag. Combine all the marinade ingredients in the bag, add the beef, seal and massage the marinade into the beef.
Method
For the marinade:
-
Preheat oven to 400°F / 200°C.
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Blitz grated ginger, garlic, chili, soy sauce, honey, and mirin.
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Rub all over beef blade roast and marinate at room temperature for 30 minutes.
To cook:
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Place meat in a roasting pan on top of sliced ginger, drizzle with a little vegetable oil, and roast for 20 minutes.
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Reduce oven to 350°F / 180°C and roast, basting occasionally with pan juices, until browned and cooked to your liking:
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130–140°F / 55–60°C internal temperature or 50–55 minutes for medium-rare.
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140–150°F / 60–65°C internal temperature or 55 minutes–1 hour for medium.
-
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Remove from pan, cover loosely with foil, and set aside to rest for at least 20 minutes.
For the mushroom rice:
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Heat oil in a large saucepan over medium-high heat. Add remaining ginger, garlic, and the white part of the spring onions, and sauté for about 2 minutes until fragrant.
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Add rice, stock, and soy sauce, and bring to the boil.
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Cover and cook until rice is tender, stirring mushrooms through in the last couple of minutes of cooking (10–12 minutes).
To serve: Serve with sliced beef and any pan juices along with steamed sugar snaps, scattered with spring onion greens.
