Easy Asian style bolar roast

An easy take on a Sunday roast

6 - 8

Serves

10 mins

Prep Time

1 hr 20 mins

Cook Time

Recipe author

Kirsten McCaffrey

A bolar roast is such a versatile cut, it can be slow cooked or roasted for a Sunday treat. This simple marinade gives a hint of Asian flavours while still being approachable for kids and families. You could add some chilli but we think it's great just as is. Serve this Sunday roast with piles of steamed seasonal vegetables and rice or even noodles on the side.

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High Protein

High Iron

Beef,

Roasts,

Dinner

Ingredients

1.2kg Quality Mark bolar roast

1 Tbsp fresh ginger

finely grated

3 garlic cloves

minced

⅓ cup soy sauce

⅓ cup orange juice

1 Tbsp honey

1 Tbsp rice wine vinegar

1 broccoli

cut into florets

200g sugar snap peas

200g beans, green runner or dwarf, seeds with pod, fresh, steamed

1 tsp sesame oil

100g mung bean sprouts

fresh coriander

to serve

Jasmine rice

to serve

Method

Preheat your oven to 180 degrees.

Trim any gristle off the bolar roast and place into a roasting dish.

Mix the ginger, garlic, soy sauce, orange, honey and rice wine vinegar together into a jug until well combined. Brush or pour over the meat and place into the oven

Roast until browned and cooked to your liking - 50 minutes for medium rare or 1 hour for medium.

Start Timer

Make sure to baste a little with pan juices through out the cooking.

Remove from pan, cover loosely with foil and set aside to rest for at least 20 minutes.

Start Timer

Meanwhile blanch your broccoli, sugar snaps and beans in hot water and then toss them in a hot wok with the sesame oil.

Once lightly blistered and hot, add in your bean sprouts, toss together and remove from the heat.

Carefully slcie your roast and serve with a pile of vegetables hot from the wok and steamed rice

Nutrition Information per Serving (282g)

This nutrition analysis is based on 8 serves and doesn't include the rice to serve.

Energy

1077kJ (257 kcal)