Salt and Pepper Roast Beef Salad Bowl with Sesame & Avocado

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 avocado

1/2 bunch of kale

1 carrot

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



  1. 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.
  2. 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.
  3. Finely slice carrot & shred the cabbage. Cook the kale briefly in boiling water and refresh in cold water.
  4. 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.


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