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Ingredients
- 1.5 kg boneless beef roast eg topside
- 1 tsp sea salt
- 1 tsp pepper
- 1/4 cup Besan (chick pea flour) or gluten-free flour of choice
- 3 Tbsp olive oil
Sauce
- 2 Tbsp Honey
- 1 Tbsp molasses
- 500 ml passata (tomato puree NOT tomato paste)
- 1/4 cup apple cider vinegar or kombucha, or white vinegar
- 1 Tbsp garlic powder
- 1 Tbsp smoked paprika
- 1 tsp salt
- 1 Tbsp onion powder
- 1/4 tsp pepper
- 2 Tbsp sweet paprika
- 1 tsp dried thyme or 1 Tbsp fresh thyme
- 2 Tbsp fresh parsley
- 2 tsp sriracha optional - or hot sauce of your choice
Ingredients
Sauce
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Instructions
- Whisk together all sauce ingredients until smooth and set aside.
- Cut the beef into cubes and season with the salt and pepper.
- Dust the beef cubes in the besan.
- Brown the beef in batches in a large frying pan with the oil.
- Once the beef is browned, toss it in the sauce to thoroughly coat it.
- Place the beef cubes on a tray lined with baking paper and cook in a preheated oven at 200oC for 20 minutes, until just cooked.