Roast Sirloin of Beef

Roast Sirloin of Beef, Oriental Style 

Serves 6


  • 1.2 kg piece beef sirloin
  • 2 garlic cloves, chopped
  • 4 shallots, roughly chopped
  • 5cm of ginger, cut into thin strips
  • 1 tsp Chinese five spice
  • 200ml beef stock (may require more, to taste)
  • 4 tbsp dark soy sauce
  • 1 tbsp Chinese rice wine or dry sherry
  • 1 tsp sugar
  • For the roasted Sweet Potatoes and Peppers
    • 1 red pepper, sliced                
    • 1 yellow pepper, sliced                           
    • 3 sweet potatoes, unpeeled and cut into wedges
    • 2 tbsp butter, melted
    • ½ tbsp ground cumin
    • Salt and freshly ground pepper
    • Vegetable oil, for frying
    • Salt and freshly ground black pepper


  1. Preheat the oven to 180ºC/Fan 160ºC/Gas 4
  2. Heat the oil in a large casserole dish, over a high heat.  Add the beef and brown on all sides.
  3. Remove the beef and set aside.
    Reduce the heat and add the garlic, shallots, ginger and Chinese five spice to the pan.  Fry for 3 minutes, stirring occasionally. 
  4. Then add the beef stock, soy sauce, rice wine, sugar and salt.  Bring to the boil and cook briskly for 5 minutes.  Return the beef to the casserole dish, turning it to coat in the cooking liquid.  Cover and place in the oven for approximately 50 minutes or until the beef is cooked to your liking.
  5. Place the sweet potato wedges and peppers on a roasting tray, sprinkle with cumin, salt and pepper, drizzle with the melted butter and toss.  
  6.  Roast for about 20 minutes or until roasted.
  7. When the beef is ready, remove from the casserole, cover and leave for 10 minutes to rest before carving.  Place the casserole on the hob to keep the sauce warm. 
  8. Serve sliced on a platter, surrounded by the peppers, sweet potatoes and drizzle over the sauce.