Gingered Roast Beef Recipe

Name: Gingered Roast Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 cup marsala 1/2pt; 1 tablespoon Kikkoman Soy Sauce 1tbsp; 1 tablespoon root ginger peeled and finely chopped or grated, 1tbsp; 2 cloves garlic crushed; 3 7/8 pounds angus Aberdeen, Topside or Top Rump,, 4lb Roasting Beef; 3 5/16 pounds new potatoes Waitrose, washed; 3 7/8 tablespoons butter softened and mixed with 1/2 packet Waitrose F; 2/3 tablespoon cornflour 2tsp; 1 tablespoon olive oil Waitrose, 1tbsp; 2 peppers Mixed, de-seeded and cut into strips; salt; freshly ground black pepper

Servings: persons

5/8 cup marsala 1/2pt
1 tablespoon Kikkoman Soy Sauce 1tbsp
1 tablespoon root ginger peeled and finely chopped or grated, 1tbsp
2 cloves garlic crushed
3 7/8 pounds angus Aberdeen, Topside or Top Rump,, 4lb Roasting Beef
3 5/16 pounds new potatoes Waitrose, washed
3 7/8 tablespoons butter softened and mixed with 1/2 packet Waitrose F
2/3 tablespoon cornflour 2tsp
1 tablespoon olive oil Waitrose, 1tbsp
2 peppers Mixed, de-seeded and cut into strips
salt
freshly ground black pepper

1
Mix together the marinade ingredients then pour over the beef, cover and marinate overnight in a refrigerator.
2
Place the beef on a rack over a roasting tin in a preheated oven at 180 C, 350 F, gas mark 4 for 2 hours. (For a well-done joint increase the cooking time by 15 minutes, for a rare joint reduce by 15 minutes.) Reserve the marinade.
3
About 20 minutes before the end of the cooking time boil the potatoes. When cooked, drain and return to the pan. Toss the potatoes in the coriander butter. Keep warm.
4
Remove the beef and stand in a warm place. For the sauce, place the marinade in a pan and reduce by half. Add 150ml ( 1/4 pt) water together with the cornflour blended with a little cold water. Heat gently, stirring until the sauce thickens slightly.
5
Heat the oil in a wok until hot, add the peppers and stir-fry for 3-4 minutes. Season to taste. Slice the beef, drizzle a little sauce over the top, and serve with the potatoes and peppers.

1550

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5/8 cup marsala 1/2pt, 1 tablespoon Kikkoman Soy Sauce 1tbsp, 1 tablespoon root ginger peeled and finely chopped or grated, 1tbsp, 2 cloves garlic crushed, and more.

Yes, Gingered Roast Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gingered Roast Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions