The Quick Roasting Tin chilli peanut beef with red peppers sweetcorn and spring onions - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Quick Roasting Tin chilli peanut beef with red peppers sweetcorn and spring onions By You Magazine - January 5, 2020 Think about your favourite stir-fry. Now think about making it without having to stand and stir. This dish has gone straight to the top of my list – not only does the beef, pepper and sweetcorn combination cook beautifully in the oven, but the peanut-soy dressing is addictive – and I’d happily eat it in sandwiches. David Loftus SERVES 2 Prep: 10 minutes Cook: 25 minutes 400g free-range rump steak, sliced into 1.5cm slices 200g green beans 175g baby sweetcorn 1 red pepper, finely sliced 1 red chilli, finely grated 2 cloves of garlic, finely grated 5cm fresh ginger, grated 1 tsp sea salt flakes 1 tbsp sesame oil FOR THE DRESSING 45g crunchy peanut butter 1 tbsp dark soy sauce 1 tbsp rice vinegar or lime juice 1 tbsp water TO SERVE 50g spinach, roughly chopped 3 spring onions, finely sliced a handful of salted peanuts, roughly chopped quick-cook noodles or rice Step 1 Preheat the oven to 220C/ 200C fan/gas 7. Tip the sliced steak, green beans, sweetcorn and pepper into a roasting tin large enough to hold all the veg in a single layer. Step 2 Add the grated chilli, garlic, ginger, sea salt and sesame oil and mix to make sure everything is coated. Step 3 Move the slices of steak to the top of the tin, as you want them to char nicely, then transfer to the oven to roast for 25 minutes. Step 4 Meanwhile, mix the peanut butter, soy sauce and rice vinegar or lime juice with the water. Step 5 Once the beef is cooked, stir through the spinach, pour over the dressing, scatter with the spring onions and salted peanuts and serve with the cooked noodles or rice. NOTE If you want to get the sliced spring onions really crisp and take away a bit of the ‘onion-y’ flavour, stick them in a bowl of cold water for 10 minutes, then drain well. These recipes are taken from best-selling cookery writer and food stylist Rukmini Iyer’s new book The Quick Roasting Tin (Square Peg, £16.99). To order a copy for £10.99 with free p&p until 12 January, call 01603 648155 or go to mailshop.co.uk. Rukmini’s fee for this feature has been donated to Crisis, Shelter and Rape Crisis South London. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved