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.
North African Beef Stir-fry with Spicy Harissa Yoghurt
A speedy, protein-packed meal for when you just don't have the time. Sizzle grass-fed, British beef mince with tagine spices. Stir in cavolo nero, green beans and full-of-fibre chickpeas for even more goodness. Dollop harissa yoghurt on top and sprinkle with almonds for satisfying crunch!
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 460g chickpeas (Chickpeas, water, salt)
- 1 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 160g green beans
- 20g flaked almonds (Nuts)
- 160g sliced cavolo nero
- 500g beef mince (british beef mince (10% fat))
- 2 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
Nutritional Information
Calories: 509
Protein: 37g
Carbs: 5g
Fat: 28g
North African Beef Stir-fry with Spicy Harissa Yoghurt
A speedy, protein-packed meal for when you just don't have the time. Sizzle grass-fed, British beef mince with tagine spices. Stir in cavolo nero, green beans and full-of-fibre chickpeas for even more goodness. Dollop harissa yoghurt on top and sprinkle with almonds for satisfying crunch!
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Cooking Instructions
- Heat a large saucepan or wok on high heat. Add the almonds and toast for 1-2 mins, until golden brown. Remove and set aside.
- Add 2 tbsp oil to the pan and keep on high heat. Add the beef, ras el hanout seasoning and a good pinch of sea salt. Break up the beef with a wooden spoon and cook for 4-6 mins, until golden brown. Remove from the pan and set aside, leaving any beef fat in the pan.
- Trim and cut the green beans into 2cm pieces. Add the beans and cavolo nero the empty pan and cook for 4-6 mins, until softened. Drain and rinse the chickpeas, then add to the pan, along with the beef. Cook for a final 2 mins, until piping hot. Season with sea salt to taste.
- Meanwhile, make the harissa yoghurt; in a small bowl, mix the yoghurt with the harissa (to taste) and a pinch of sea salt.
- Serve the stir-fry in bowls, drizzle over the harissa yoghurt and sprinkle with almonds.
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