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 Stir-fried Beef with Rainbow Chickpea Salad
A superstar salad that’s lick-your-fingers-good. Pan-fry grass-fed British beef with garlic and ginger, then drench in tamari and honey. Stir through spring onions and dish up over a medley of red cabbage, chickpeas, carrot and spinach.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 spring onion
- 230g chickpeas (Chickpeas, water, salt)
- 160g brown rice (brown rice (100%))
- 2 garlic clove
- 2 unwaxed lime
- 25g hot honey (Honey, Chili Extract)
- 4cm fresh ginger
- 80g baby spinach
- 4 carrot
- 1 tbsp cornflour
- 1 red cabbage
- 600g beef strips
Nutritional Information
Calories: 680
Protein: 41g
Carbs: 52g
Fat: 29g
Mongolian Stir-fried Beef with Rainbow Chickpea Salad
A superstar salad that’s lick-your-fingers-good. Pan-fry grass-fed British beef with garlic and ginger, then drench in tamari and honey. Stir through spring onions and dish up over a medley of red cabbage, chickpeas, carrot and spinach.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Drain, then rinse under cold water to cool. Set aside.
- Coarsely grate the carrots. Trim and thinly slice the cabbage. Roughly chop the spinach. Drain and rinse the chickpeas. Place all in a large mixing bowl with 1 tbsp olive oil. Zest and halve both limes, then add half the zest and juice from both limes to the bowl. Season with sea salt and mix well.
- Finely chop or grate the garlic and ginger. Thinly slice the spring onions. Add the beef strips to a bowl and evenly coat with the cornflour and a pinch of sea salt.
- Heat a large frying pan with 2 tsp oil on high heat. Add the beef and cook for 30 seconds, per side, until golden brown (cook in batches if necessary). Add the garlic and ginger and cook for 30 seconds, then add the tamari and honey. Cook for 1-2 mins, until the sauce thickens. Remove from the heat and stir in the spring onions.
- Stir the cooked rice through the salad. Serve the rice salad topped with beef.
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