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.
Chilli Beef Stir-fry with Wide Brown Rice Noodles & Toasted Nori
It's stir-fry o'clock and this time, we've got a sizzler of a dish. Think British beef mince, coated in cornflour and fried till crispy, then drizzled with fiery chilli paste. Toss together with sweet onions, vibrant peppers and a more-ish honey-tamari sauce - then add wide brown rice noodles to soak up all the flavour. To finish it off? Organic toasted nori seaweed, for a touch of umami.
High protein
Serving size
Ingredients
- 2 pepper
- 1 unwaxed lime
- 50g honey
- 4 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g sugar snap peas
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 4 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 500g beef mince (british beef mince (10% fat))
- 1 tbsp cornflour
- 4g organic toasted nori (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 2 onion
Nutritional Information
Calories: 566
Protein: 34g
Carbs: 61g
Fat: 21g
Chilli Beef Stir-fry with Wide Brown Rice Noodles & Toasted Nori
It's stir-fry o'clock and this time, we've got a sizzler of a dish. Think British beef mince, coated in cornflour and fried till crispy, then drizzled with fiery chilli paste. Toss together with sweet onions, vibrant peppers and a more-ish honey-tamari sauce - then add wide brown rice noodles to soak up all the flavour. To finish it off? Organic toasted nori seaweed, for a touch of umami.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Crisp up the beef
- Dice the onions and peppers into 2cm chunks. Thinly slice the nori seaweed
- 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
- Sprinkle over the cornflour and cook for another 2 mins, until crispy. Pour over half the chilli paste (use less for less heat), toss to coat, then remove from the pan and set aside
Cook the noodles & soften the veg
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softened. Season with salt and pepper
Build the dish
- Add the sugar snap peas and cook for another 2 mins, then add the tamari, honey, remaining chilli paste (use less for less heat) and 100ml water. Bring to the boil and simmer for 2-3 mins, until thickened slightly
- Stir the cooked noodles and two-thirds of the beef into the pan and toss to coat in the sauce. Cook for 1-2 mins, until hot. Remove from the heat
Plate up
- Stir half the seaweed and the juice from half the lime through the noodles, then serve into bowls. Top with the remaining crispy beef
- Sprinkle over the remaining seaweed. Cut the remaining lime into wedges and serve alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.