Soy and ginger glazed beef with garlic greens
Ingredients
Simple ingredients, wonderful result.
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
Preheat oven to 160°C or 140°C fan forced. Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
- 02
Step 2
Place over a low heat and bring to just a simmer. Drain well. Transfer to a wire rack sitting over a large roasting dish, face silverside fat side up. Pour 3 cups (750ml) water in base of the dish.
- 03
Step 3
Combine the honey, sugar, soy, five spice and ginger. Brush half the glaze over the silverside. Cover entire dish with a layer of foil. Bake in preheated oven for 1 ½ - 2 hours, or until silverside is tender, a fork should easily penetrate the centre of the meat.
- 04
Step 4
Preheat grill on high. Remove foil and brush remaining glaze over silverside. Grill for 3 minutes or until glaze is caramelised. Set aside to rest for 5 minutes whilst you cook the greens.
- 05
Step 5
Meanwhile, heat oil in a large wok over high heat. Stir fry garlic for 30 seconds or until fragrant. Add broccolini and 2 tablespoons water, stir fry for 2 minutes. Add bok choy, stir fry for 1-2 minutes further or until vegetables are just tender crisp. Add the extra soy sauce and toss to combine.
- 06
Step 6
Slice silverside against the grain. Serve with the garlic tossed greens.
Tips
-
Use salt reduced tamari for a gluten free version.
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You can swap the bok choy with an another Asian green such as choy sum or gai larn.
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Try serving with some steamed brown rice or quinoa.
