The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Aromatic Beef Stew with Sesame & Honey Pak Choi & Zingy Herb Drizzle
This is no ordinary beef stew. You'll simmer grass-fed British beef mince with a flavourful paste made of garlic, ginger, tamari and chilli. Fibre-rich brown rice, studded with tomatoes, to soak up the juices. Dollop over a homemade lime, mint and coriander relish for zing.
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 onion
- 200g brown rice (100% Brown Rice)
- 25g honey
- 780g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 tbsp sesame oil (Sesame)
- 1 handful of fresh mint
- 2 pak choi
- 1 unwaxed lime
- 500g beef mince (british beef mince (10% fat))
- 200g baby tomatoes
- 1 handful of fresh coriander
- 4 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
Nutritional Information
Calories: 644
Protein: 35g
Carbs: 64g
Fat: 28g
Aromatic Beef Stew with Sesame & Honey Pak Choi & Zingy Herb Drizzle
This is no ordinary beef stew. You'll simmer grass-fed British beef mince with a flavourful paste made of garlic, ginger, tamari and chilli. Fibre-rich brown rice, studded with tomatoes, to soak up the juices. Dollop over a homemade lime, mint and coriander relish for zing.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to the boil
- Pull out a large frying pan, a large lidded frying pan, a sieve, a small bowl & a measuring jug
Get the rice on & start the stew
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Halve the tomatoes. Cut the onion into 6 wedges
- Heat the large frying pan with 2 tsp oil over a medium-high heat. Add the beef and onion and cook for 4-5 mins, breaking the mince up with a wooden spoon, until golden brown. Season with salt and pepper
Build the flavour
- Add half the asian paste to the pan, cook for 1 min, then add the chopped and fresh tomatoes with 100ml water. Simmer for 15-20 mins, until the sauce thickens. Season with salt and pepper
Make the herb drizzle and finish the prep
- Halve the lime. Deseed and finely slice the chill
- Pick the mint leaves from the stalks and finely chop along with the coriander
- Place the herbs into the small bowl and mix with the juice from the lime and 2 tsp oil. Season with a pinch of salt to taste
- Quarter the pak choi lengthways. Deseed and finely slice the chill
Sizzle the pak choy
- When the beef has 10 mins left, heat the lidded frying pan with the sesame oil over medium high heat. Add the pak choy and a splash of water. Cover with a lid and cook for 3-5 mins, until softened. Remove the lid, then add the remaining asian paste and honey. Cook for a further 3-4 mins, until the sauce has thickened and the pak choy is caramelised
Plate up
- Serve the rice into bowls with the beef stew. Spoon over the herb drizzle. Serve the pak choy alongside, with the sauce from the pan poured over. Garnish with the pickled chilli (for those who'd like the heat)
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