SALT AND PEPPER ROAST BEEF SALAD BOWL WITH SESAME & AVOCADO
600g Harvey Beef Creations Salt and Pepper Roast
Turmeric sushi rice
1 cup sushi rice
1 ¼ cup water
¼ tsp turmeric
2 tsp sushi seasoning
1/2 bunch of kale
2 tsp sesame seeds
100g red cabbage
2 spring onions, finely chopped
Soy & lime dressing
4 tbsp lime juice
3 tbsp soy sauce
1 tbsp sesame oil
Sesame oil & soy sauce to finish
Pre-heat oven to 140c, heat a fry pan to a hot heat and sear the roast beef in a little oil until golden on all sides. Transfer to a baking dish and roast slowly in oven for approximately 20 -30 minutes (using a meat thermometer look for medium rare 52c internal, medium 58c internal, med well 63c internal). Rest on a cooling rack, loosely cover with foil for 20 minutes before serving.
For the turmeric rice, rinse rice thoroughly in cold water then add water, rice & turmeric to a small pot with a tight-fitting lid, bring to boil over a medium heat. Lower heat to very low and simmer for approx. 10 minutes until water has dissolved. Turn off heat and allow to stand for 15 minutes. Gently stir thought 2 tbsp sushi seasoning and allow to cool.
Finely slice carrot & shred the cabbage. Cook the kale briefly in boiling water and refresh in cold water.
To serve carve beef thinly across the grain and arrange with the other ingredients in a bowl, sprinkle beef with sesame seeds & spoon over lime & soy dressing.