Soy and ginger roast Aussie beef blade with mushroom rice
For the marinade and roast:
2 2/3 lbs. Aussie grassfed beef blade roast
1 tbsp finely grated ginger
3 cloves garlic
1 each roughly chopped, long, red chili
1/4 cup soy sauce
1 tbsp honey
1 tbsp mirin
1 oz. thickly sliced ginger
For the rice:
2 tbsp vegetable oil
4 each thinly sliced spring onions, white and green parts reserved separately
1 cup jasmine rice
2 cups vegetable stock
1 tbsp light soy sauce
1 cup thickly sliced shiitake mushrooms
Steamed sugar snap peas to serve
For the marinade: Preheat oven to 400°F / 200°C. Blitz grated ginger, garlic, chili, soy sauce, honey and mirin, rub all over beef blade roast and marinate at room temperature for 30 minutes.
To cook: Place meat in a roasting pan on top of sliced ginger, drizzle with a little vegetable oil and roast for 20 minutes, reduce oven to 350°F / 180°C and roast, basting occasionally with pan juices until browned and cooked to your liking (130-140°F / 55-60°C internal temperature or 50-55 minutes for medium-rare, 140-150°F / 60-65°C or 55 minutes-1 hour for medium), remove from pan, cover loosely with foil and set aside to rest for at least 20 minutes.
For the mushroom rice: Heat oil in a large saucepan over medium-high heat, add remaining ginger, garlic and the white part of the spring onions, and sautée for about 2 minutes until fragrant. Add rice, add stock and soy sauce and bring to the boil. Cover and cook until rice is tender, stirring mushrooms through in the last couple of minutes of cooking (10-12 minutes).
To serve: Serve with sliced beef and any pan juices along with steamed sugar snaps, scattered with spring onion greens.