Chinese-style red roast meat

Set the taste buds tingling with this gloriously delicious concoction of spicy marinated meat fillets served with crunchy stir-fried vegetables.
Ingredients
150 ml dark soy sauce plus extra for dipping
2 garlic cloves, crushed
1 cm fresh root ginger, peeled and grated
2 tsp five-spice powder
175g caster sugar
6 tbsp rice wine vinegar
2 tbsp dry sherry
2 Nos. of 350g pieces of meat fillet, trimmed
Rice and stir-fried seasonal vegetables, to serve
Preparation

Step 1
Preheat the oven to 180C/Gas 4. Mix the soy sauce, garlic, ginger, five-spice powder, 4 tbsp of the sugar, the sherry and 2 tbsp of the vinegar.

Step 2
Put the meat in a deep ovenproof dish and pour the soy sauce mixture over it. Cover with cling film and chill overnight, if possible, or for at least 2 hours. Turn the meat occasionally while it is marinating.

Step 3
Drain the meat, reserving the marinade and place the fillet on a rack in a roasting tin. Cook for 35 to 40 minutes, basting occasionally with the reserved marinade, until the meat is tender and cooked through.

Step 4
Heat the remaining sugar and vinegar together in a small pan, stirring until the sugar dissolved. Boil without stirring for 2 to 3 minutes to form a syrup. Take the meat out of the oven and brush immediately with the syrup. Set aside for 10 minutes.

Step 5
Slice the meat and serve hot or cold with white rice, seasonal stir-fried vegetables and extra soy sauce for dipping.

Serves 6
Preparation time 10 minutes
Marinating time 2 hours
Cooking time 40 minutes
Fat per serving 7g
Calories per serving 220