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 soy 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
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lime
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g sugar snap peas
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 280g beef mince (british beef mince (10% fat))
- 4g organic toasted nori (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 1 pepper
- 1 onion
- 1 tbsp cornflour
Nutritional Information
Calories: 627
Protein: 38g
Carbs: 63g
Fat: 25g
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tbsp cornflour (use half)
- 80g sugar snap peas (use half)
- 25g honey (use half)
- 1 onion (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime (use half)
- 140g beef mince (british beef mince (10% fat))
- 4g organic toasted nori (use half) (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 1 pepper (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
Nutritional Information
Calories: 614
Protein: 37g
Carbs: 63g
Fat: 25g
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 soy 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.
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Cooking Instructions
Before you start
- Bring a medium 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 onion and pepper into 2cm chunks. Thinly slice the nori
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and season with salt and pepper. Cook for 5 mins, breaking the beef up with a wooden spoon, until golden brown
- Sprinkle over the cornflour and cook for another 2 mins, until crispy. Stir in half the chilli paste (use less for less heat), toss to coat, then remove from the pan and set aside
Cook the noodles
- 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
- Meanwhile, 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 to the pan and cook for another 2 mins, then add the tamari, honey, remaining chilli paste (use less for less heat) and 50ml water (25ml for 1 person). 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
Finish & plate up
- Stir half the nori and the juice from half the lime through the noodles, then share between bowls. Top with the remaining beef
- Sprinkle over the remaining nori. Cut the remaining lime into wedges and serve alongside
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