Soy and Ginger Roast Beef Blade with Mushroom Rice
Introduction
A grass fed beef blade roast is exactly the cut for a long, gentle cook, and this Asian-inspired dinner makes the most of it. The blade is marinated in soy, ginger and garlic, seared hard for colour, then slow roasted at 160°C until it carves into tender, savoury slices. While it rests, a savoury mushroom rice simmers in the beefy, gingery pan juices, soaking up every bit of flavour. It is a complete family meal that tastes like you fussed, even though the oven does most of the work. Serves 4 to 6.
Ingredients
For 4 servings
- 1.2kg grass fed beef blade roast (bolar or oyster blade)
- 80ml soy sauce
- 40g fresh gingerfinely grated
- 4 garlic clovescrushed
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oilfor searing
- 1 tbsp cornflour (optionalto thicken juices)
- 300g jasmine ricerinsed
- 250g mushrooms (Swiss brown or button)sliced
- 1 brown onionfinely diced
- 600ml beef stock
- 2 spring onionssliced
- 1 tsp sesame seedsto serve
Utensils
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- Mixing bowl
- Marinating dish
- Heavy ovenproof pan or roasting dish
- Tongs
- Foil
- Fine sieve or strainer
- Heatproof jug
- Lidded saucepan or use the same pan
- Carving knife and board
Cooking Steps
Marinate the blade
Whisk the soy sauce, ginger, garlic, brown sugar, rice wine vinegar and sesame oil in a bowl. Place the blade roast in a dish, pour over the marinade and turn to coat. Cover and refrigerate for at least 2 hours, or overnight for deeper flavour.
Sear for colour
Heat the oven to 160°C. Lift the roast from the marinade, reserving the liquid, and pat the surface dry. Heat the vegetable oil in a heavy ovenproof pan or roasting dish over high heat and sear the blade on all sides until deeply browned, about 6 minutes.
Slow roast
Pour the reserved marinade and 200ml of the beef stock around the roast. Cover tightly with foil and roast at 160°C for 2 hours 15 minutes, until the beef is fork-tender and pulls apart easily, around 90°C internal. Top up with a splash of stock if the dish runs dry.
Rest the beef
Lift the roast onto a board, cover loosely with foil and rest for 15 minutes. Strain the pan juices into a jug, skimming off excess fat, and keep warm. These savoury, gingery juices flavour the rice.
Start the mushroom rice
Wipe the pan and set over medium heat with a little oil. Cook the onion until soft, then add the mushrooms and fry until golden and any liquid has cooked off, about 6 minutes.
Cook the rice
Stir the rinsed jasmine rice through the mushrooms, then pour in the remaining 400ml stock plus the strained pan juices. Bring to a simmer, cover and cook gently for 12 minutes, until the rice is tender and the liquid absorbed. Rest off the heat for 5 minutes.
Slice and serve
Carve the blade across the grain into thin slices. Fluff the mushroom rice and spoon onto plates, top with the beef and any resting juices, then scatter with spring onion and sesame seeds.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is the best cut for soy ginger roast beef? +
A grass fed beef blade roast, either bolar or oyster blade, is ideal. It is a value cut with enough connective tissue to stay moist through a long, slow roast, turning meltingly tender and soaking up the soy and ginger marinade. Avoid lean, quick-cooking cuts here, as they will dry out before the flavour develops.
Why do you cook blade roast low and slow? +
Blade is a hard-working muscle full of collagen, which only softens with time and gentle heat. Roasting at 160°C until the internal temperature reaches around 90°C breaks that collagen down into gelatine, giving you tender, sliceable beef. Cooked fast or to medium rare, it stays tough and chewy, so the slow roast is essential.
Can I marinate the beef overnight? +
Yes, and it is the best move. A minimum of 2 hours works, but overnight in the fridge lets the soy, ginger and garlic penetrate further for a deeper, more savoury result. Keep it covered and turn the roast once if you remember. Bring it closer to room temperature before searing for even colour.
What rice works best for the mushroom rice? +
Jasmine rice is the pick for its fragrant, slightly sticky texture that carries the beefy pan juices well. Basmati or plain long grain are good substitutes if that is what you have. Always rinse the rice first to wash off excess starch, which keeps the grains separate rather than gluggy once cooked.
Can I make this ahead of time? +
Absolutely. Roast the blade a day ahead, then slice and reheat gently in a little stock so it stays moist. The mushroom rice is best cooked fresh, but you can prep the onion and mushrooms in advance. Strain and chill the pan juices, then warm them through to flavour the rice when you are ready to serve.
