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
-
500g beef mince(british beef mince (10% fat))
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pepper
- 160g mangetout
-
60g smooth peanut butter (Peanuts, Nuts)(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 40g creamed coconut
- 2 unwaxed lime
-
200g wide brown rice noodles(brown rice flour (84%), water)
- 2 carrot
- ½ tsp chilli flakes
-
15ml hot honey(honey, chilli extract)
Allergens
Contains:
Soya, Peanuts
May Contain:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 151Kcal | 658Kcal |
| 632kJ | 2755kJ | |
| Fat | 7.2g | 32g |
| of which saturates | 3.0g | 13g |
| Carbohydrates | 13g | 58g |
| of which sugars | 3.8g | 17g |
| Protein | 8.4g | 37g |
| Salt | 0.41g | 1.8g |
| Fibre | 2.0g | 8.6g |
High protein
New
6 plants
Family-friendly
Creamy Beef Satay with Wide Brown Rice Noodles, Mangetout & Peanut Sauce
Our satay beef will go down a treat with the whole family. We are talking tender British beef, sizzled with sticky honey, then stirred through a creamy peanut sauce (made extra velvety by swirls of creamed coconut). Brown rice noodles soak up all the flavour, while crunchy mangetout add a pop of colour. A family favourite that is big on flavour and low on effort.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to the boil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug, a sieve & a grater
Sizzle & prep
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the beef and season with salt and pepper. Cook for 5 mins, breaking it up with a wooden spoon, until golden brown
- Add the honey and garlic & ginger paste. Season with salt and pepper. Cook for 1 min, then remove from the pan and set aside
- Meanwhile, coarsely grate the carrots (peel optional). Thinly slice the peppers. Halve the limes
Boil the noodles & soften the veg
- Add the noodles to the large saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrot, pepper and mangetout. Cook for 3-4 mins, until softened
Make the satay
- Add the creamed coconut and peanut butter to the measuring jug with 100ml boiling water, then stir until smooth. Squeeze in the juice from 1 lime and the tamari. Season with salt
- Add the satay sauce to the veg pan, stir through the cooked noodles and beef. Cook for a further minute to warm through. Season to taste
Plate up
- Serve the satay noodles into bowls, pouring over any remaining sauce. Sprinkle over the chilli flakes (for those who'd like the heat). Garnish with the remaining lime, cut into wedges
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