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.
Mongolian Style Stir-fried Sticky Beef with Brown Rice & Chilli Drizzle
A sizzler of a salad that’s lick-your-fingers-good. Pan-fry grass-fed British beef strips with garlic and ginger, then drench in tamari and honey. Stir through spring onions and dish up over a medley of pepper, chickpeas, carrot and spinach.
Prep in 10
High protein
Serving size
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 80g green beans (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander (use half)
- 4 tbsp cornflour (use half)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey (use half)
- 150g beef strips
- 1 unwaxed lime (use half)
- 2 carrot
- 2 spring onion
Nutritional Information
Calories: 836
Protein: 43g
Carbs: 97g
Fat: 32g
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g green beans
- 2 spring onion
- 1 carrot
- 4 tbsp cornflour
- 300g beef strips
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 731
Protein: 39g
Carbs: 79g
Fat: 30g
Mongolian Style Stir-fried Sticky Beef with Brown Rice & Chilli Drizzle
A sizzler of a salad that’s lick-your-fingers-good. Pan-fry grass-fed British beef strips with garlic and ginger, then drench in tamari and honey. Stir through spring onions and dish up over a medley of pepper, chickpeas, carrot and spinach.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan & a small mixing bowl
Boil the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Add the beef strips to a bowl and evenly coat with the cornflour and a pinch of sea salt
Sizzle time
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef strips and cook for 8 mins, stirring often, until golden brown and cooked through. Season with salt and pepper. Remove and set aside
- Meanwhile; Cut the spring onions into 3 cm pieces. Thinly slice the carrot into 1cm half-moons. Trim the green beans and cut into thirds
Simmer time
- Reheat a large frying pan with 1 tsp oil on high heat. Add the prepped veg and cook for 5-7 mins until softened. Return the beef to the pan. Add the ginger and garlic paste tamari, honey, and 100ml of water (50ml for 1 person). Cook for 2-3 min, until the sauce thickens.
Make the drizzle
- Roughly chop the coriander. Quarter the lime
- Wash out the large bowl. Add the coriander, juice from half the lime, chilli paste ( for those that like the heat) and 1 tsp oil to the small bowl. Season with a pinch of salt
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
- Serve the beef stir fry into bowls with the rice alongside. Spoon over the chilli drizzle and garnish with the remaining lime wedges
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