Hereford Roast Beef Sticky Pancakes

A version of the popular Chinese dish, great for a family weekend supper. Roast beef with a sticky seasoning served in rice pancakes with salad. Ideal for using leftover roast beef.

Serves: 6

Total time (prep and cooking): 2 hours (for 3lb lean topside, silverside, or sirloin joint)


  • 1.3kg/3lb lean topside, silverside or sirloin joint
  • 18-24 prepared Chinese pancakes
  • 1-2 garlic cloves, peeled and crushed
  • Salt and freshly milled black pepper
  • 10ml/2tsp Chinese 5-spice powder
  • 90ml/6tbsp Worcestershire sauce
  • 30ml/2tbsp light brown sugar
  • 45ml/3tbsp sunflower oil
  • 1 x 200g bag salad leaves
  • 2 small shallots, peeled and finely sliced
  • 100g/4oz cherry tomatoes, halved or quartered
  • 75ml/5tbsp olive oil
  • 15ml/1tbsp red wine or sherry vinegar
  • 45ml/3tbsp freshly chopped coriander
  • 30ml/2tbsp freshly chopped mint leaves


  • Preheat the oven to gas mark 4-5, 180-190°C, 350-375°F.
  • In a small bowl, mix together the sticky seasoning ingredients. Make several slits over the surface of the joint and brush all over with the mixture.
  • Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices.
  • Meanwhile, place the salad ingredients into a large bowl. Put the dressing ingredients into a screw-topped jar. Shake gently and pour over the salad leaves.
  • Slice the beef and arrange on top of the Chinese pancakes with a little of the salad, roll up and eat.