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Check out the latest recommended times in our Cooking Guidelines.
Peanut Beef Traybake with Brown Rice & Rainbow Veg
Turn a sizzling Chinese favourite into an easy traybake. 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
1/3 daily fibre
6 plants
Family classics
Serving size
Ingredients
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp sesame oil (Sesame)
- 600g beef strips
- 160g baby corn
- 80g baby spinach
- 2 spring onion
- 1 chilli
- 2 romano pepper
- 240g green beans
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 715
Protein: 43g
Carbs: 52g
Fat: 36g
Peanut Beef Traybake with Brown Rice & Rainbow Veg
Turn a sizzling Chinese favourite into an easy traybake. 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
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a small bowl & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep time
- Trim the green beans. Thinly slice the peppers. Deseed and finely chop the chilli. Finely slice the spring onions. Rinse the spinach
Assemble the traybake
- Add the baby corn and pepper to the baking tray. Drizzle over half the sesame oil and season with salt and pepper. Roast for 5 mins
- After 5 mins, add the beef strips, green beans, chilli (for those who like the heat) and ginger & garlic paste to the tray Drizzle over the remaining sesame oil and season with salt and pepper
- Toss to coat evenly, then pull the beef strips to the top. Roast for another 13 mins, until golden and cooked through
Make the peanut dressing
- Meanwhile, in the small bowl, mix the peanut butter with 2-3 tbsp hot water to form a thick paste. Add the tamari and rice vinegar, then stir until smooth
- After 13 mins, stir the spinach through the beef and return to the oven for 1 min, until wilted
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Once cooked, pour the peanut dressing into the tray and toss to coat. Add a splash of water if it's too dry
- Serve the peanut beef and veg into bowls, with the rice alongside. Scatter over the spring onion to finish
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