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Spiced Cured Beef

Spiced Cured Beef


A fresh way to enjoy a good cut of beef in hot summer weather. Full of flavour, yet light and delicious.

  • Yields: 4 |
  • Difficulty:

  • Prep Time : 50 mins |
  • Cook Time : 20 mins
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Beef Sirloin Roll

50 g Szechwan pepper

50 g fresh ginger, finely grated

2 cloves garlic, fine grateda

10 lime leaves

50 g lemon grass, finely chopped

zest of 2 limes

zest of 2 lemons

½ tsp (2.5 ml) wasabi powder

100 g coarse Khoisan salt

¼ C (50 g) granulated sugar
500 g beef sirloin, neatly trimmed


40 g purple cabbage

40 g white cabbage

20 g mung bean sprouts

20 g spring onion

40 g carrot, finely julienned

40 g cucumber, finely julienned

40 g red onion, thinly sliced

10g fresh coriander, picked

1 red serrano chilli, de-seeded, finely julienned

juice of 1 lime

juice of 1 lemon

Crispy Elements

100 g butternut, diced

100 g sweet potato, diced

50 g tempura flour
oil for deep frying

salt, to taste

squeeze of lemon to finish

Tempura Batter

¼ C (60 ml) baking powder

¼ C (60 ml) cornflour / rice flour

¼ C (60 ml) cake flour

¼ tsp salt

220 ml soda water

To Assemble

dried Rji Rocoto chilli pepper (from Lima, Peru – alternatively you can a roast red pepper for 30 minutes, remove the skin, smoke for 10 minutes and dry for 48 hours)

a few coriander sprouts

a few sunflower sprouts

squeeze of lime juice

sweet and sour sauce

red pepper sauce

Beef Sirloin Roll

Toast the Szechwan pepper in a dry frying pan. Once toasted, crush with a mortar and pestle until coarsely ground.
Add the remainder of the ingredients to the mortar (except the salt and sugar) and mix with the pestle until combined.
Add the salt and sugar to the spices and mix together in a bowl. Rub this mix over the beef. Lay the beef in a muslin cloth; wrap up and leave to cure for 13 hours. Rub the cure mix off after the curing process – do not wash.
Thinly slice the beef into 1 mm rounds and lay onto a piece of cling wrap each piece of beef should slightly overlap the next to create a 12 cm x 8 cm mat, trim slightly to neaten.


Mix the ingredients for the salad together and season with the lime and lemon juice and salt. Lay the salad 2 cm off the edge of the beef mat and carefully roll over, to form a cylinder shape. Keep the cling wrap, around the beef, so that the beef does not dry out. Keep the beef in the refrigerator covered until ready use.

Tempura Batter

Place the dry ingredients into a mixing bowl, add the soda water and mix until the batter is smooth. Do not over mix the batter as you need the bubbles in the batter to create that extra crunch – if the batter is too thick, add a little more soda water (keep that gas in the batter).

 Crispy Elements
Dust the sweet potato and butternut in tempura flour.

Pour some tempura batter over the vegetables and mix until they are completely coated in the batter.

Heat the oil in a deep-fryer or deep sided saucepan until frying temperature and then carefully fry until crispy. Remove and place on a sheet of paper towel to absorb the oil. Season to taste with salt and a squeeze lemon juice.

To Assemble

Place the beef roll on a plate and arrange the crispy sweet potato and butternut pieces around the beef.

Using a teaspoon, or a bottle with a nib, place dots of sweet and sour sauce and red pepper sauce around the beef.

Mix the Aji Rocoto, sunflower sprouts and coriander sprouts together, season with lime and salt and arrange on top the beef as garnish.