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.
Serving size
Ingredients
Ingredients
-
4 tbsp Asian paste (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 handful of fresh coriander
- 200g baby tomatoes
-
500g beef mince(british beef mince (10% fat))
- 1 unwaxed lime
- 2 pak choi
- 1 handful of fresh mint
- 2 tbsp sesame oil (Sesame)
-
780g chopped tomatoes(tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 25g honey
-
200g brown rice(100% Brown Rice)
- 1 onion
Allergens
Contains:
Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 644Kcal |
| 469kJ | 2693kJ | |
| Fat | 4.8g | 28g |
| of which saturates | 1.3g | 7.8g |
| Carbohydrates | 11g | 64g |
| of which sugars | 3.2g | 18g |
| Protein | 6.0g | 35g |
| Salt | 0.31g | 1.8g |
| Fibre | 1.5g | 8.8g |
High protein
4 of 5 a day
Low sat fat
Spiced Beef Stew with Brown Rice, Honey Pak Choi & Herb Drizzle
This is no ordinary beef stew. You'll simmer British beef mince in a rich stew, infused with a warm blend of Asian spices. Dish it up alongside nutty brown rice and charred pak choi, coated in sticky honey. A refreshing herb drizzle, sprinkled on top, completes the feast.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to the boil
- Pull out a large frying pan, a medium 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
- Meanwhile, halve the tomatoes. Cut the onion into 6 wedges
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the beef and onion and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
Simmer simmer
- Add half the Asian paste to the pan, cook for 2 mins, then add the chopped tomatoes, fresh tomatoes and 100ml water
- Bring to a boil and simmer for 15-20 mins, until the sauce thickens. Season with salt and pepper
Finish the prep & make the herb drizzle
- Halve the lime. Deseed and finely slice the chilli. Pick the mint leaves from the stalks and finely chop, along with the coriander. Quarter the pak choi lengthways
- Place the herbs into the small bowl and mix with the juice from the lime and 2 tsp olive oil. Season with a pinch of salt to taste
Sizzle the pak choi
- When the stew has 10 mins remaining, heat the medium frying pan with the sesame oil on medium high heat. Once hot, add the pak choi and a splash of water. Cover with a lid and cook for 3-5 mins, until softened
- Remove the lid, then add the honey and remaining Asian paste. Cook for a further 3-4 mins, until the sauce has thickened and the pak choi is lightly charred
Plate up
- Serve the beef stew into bowls, with the rice alongside. Spoon over the herb drizzle. Serve the pak choi on the side, with any sauce from the pan poured over. Garnish with the chilli (for those who'd like the heat)
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