The protein cooking time listed in this recipe has been updated.
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Chilli Peanut Beef Traybake with Rice
Turn a sizzling Chinese favourite into an easy traybake, inspired by Rukmini Iyer's much-loved book, The Quick Roasting Tin. You’ll toss British beef strips and colourful veggies in a sticky chilli peanut sauce, then serve with fluffy brown rice. All flavour, no fuss.
Prep in 10
High protein
7 plants
Serving size
Ingredients
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g baby corn (use half)
- 1 spring onion (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g green beans (use half)
- 1 romano pepper (use half)
- 1 chilli (use half)
- 150g beef strips
- 1 tbsp rice wine vinegar (use half)
- 30g original roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 80g brown rice (use half) (brown rice (100%))
- 1 tbsp sesame oil (use half) (Sesame)
- 40g baby spinach (use half)
Nutritional Information
Calories: 713
Protein: 45g
Carbs: 42g
Fat: 38g
Ingredients
- 30g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 romano pepper
- 300g beef strips
- 80g baby corn
- 1 chilli
- 160g green beans
- 40g baby spinach
- 80g brown rice (brown rice (100%))
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp sesame oil (Sesame)
- 1 spring onion
- 1 tbsp rice wine vinegar
Nutritional Information
Calories: 689
Protein: 43g
Carbs: 42g
Fat: 37g
Chilli Peanut Beef Traybake with Rice
Turn a sizzling Chinese favourite into an easy traybake, inspired by Rukmini Iyer's much-loved book, The Quick Roasting Tin. You’ll toss British beef strips and colourful veggies in a sticky chilli peanut sauce, then serve with fluffy brown rice. All flavour, no fuss.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Trim the green beans. Thinly slice the pepper. Finely chop the chilli (remove the seeds for less heat).
- Add the green beans, pepper, baby corn, chilli and ginger & garlic paste to a large roasting tin. Add the beef strips, drizzle over the sesame oil, then season with sea salt and black pepper. Mix to coat evenly, then pull the beef strips to the top. Transfer to the oven to roast for 20-25 mins, until everything is charred.
- In the meantime, mix the peanut butter with 1 tbsp hot water to form a thick paste (1/2 tbsp for 1 person). Add the tamari and rice vinegar, then stir until smooth. Finely slice the spring onion. Rinse the spinach.
- Once cooked, stir the spinach and peanut dressing into the tray, scatter over the spring onion and serve with the rice.
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