Peppered Beef With Spring Rice Salad | Recipe | Simply Beef & Lamb
Peppered Beef With Spring Rice Salad
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Cooking tools:
- Carving knife
- Carving fork
- Roasting rack
- Mason jar
- Mortar and pestle
- Kitchen scale
- Roasting pan
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Saucepan
- Pot
- Colander
- Fork
- Measuring cup
- Measuring spoon
- Serving platter
- Aluminum foil
- Spoon
Ingredients
- 1.3kg lean sirloin, or topside joint
- 1 large garlic cloves, peeled and finely chopped
- 1 tablespoon mixed peppercorns, crushed
- 50ml good quality balsamic vinegar
- 150g long-grain rice
- 300g whole asparagus, trimmed and cut into 2.5cm pieces
- 3 spring onions, finely chopped
- ½ cucumber, diced
- 3 teaspoons Dijon mustard
- 1 tablespoon runny honey
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin rapeseed or olive oil
- ½ x 15g pack freshly chopped dill
- Fresh dill leaves, to garnish
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