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.
Peanut Chilli British Beef Traybake with Rice
Nothing beats a traybake after a busy day! Simply coat a medley of vibrant veg and high-protein British beef in a more-ish chilli peanut dressing, then roast till perfection. Serve with fluffy brown rice to soak up all the flavour - maximum flavour and minimal washing up!
High protein
5 plants
Serving size
Ingredients
- 1 pepper
- ½ tsp chilli flakes
- 300g beef strips
- 1 tbsp sesame oil (Sesame)
- 80g brown rice (100% Brown Rice)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 1 unwaxed lime
- 1 tsp sesame seeds (Sesame)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 90g Tenderstem broccoli
- 80g sugar snap peas
Nutritional Information
Calories: 713
Protein: 44g
Carbs: 53g
Fat: 37g
Ingredients
- 1 pepper (use half)
- 80g sugar snap peas (use half)
- 0.5 tsp chilli flakes (use half)
- 1 unwaxed lime (use half)
- 150g beef strips
- 1 tsp sesame seeds (use half) (Sesame)
- 25g honey (use half)
- 90g Tenderstem broccoli (use half)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 tbsp sesame oil (use half) (Sesame)
- 80g brown rice (use half) (100% Brown Rice)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 737
Protein: 46g
Carbs: 53g
Fat: 38g
Peanut Chilli British Beef Traybake with Rice
Nothing beats a traybake after a busy day! Simply coat a medley of vibrant veg and high-protein British beef in a more-ish chilli peanut dressing, then roast till perfection. Serve with fluffy brown rice to soak up all the flavour - maximum flavour and minimal washing up!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with baking parchment
- Bring a medium saucepan filled with salted water to a boil
- Pull out a small bowl, a sieve & a grater
Cook the rice & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
- Meanwhile, thinly slice the pepper. Trim the broccoli and cut into thirds. Zest the lime and cut into wedges
Time to roast
- Add the broccoli and pepper to the lined baking tray. Drizzle over half the sesame oil and season with salt and pepper. Roast for 5 mins
- After 5 mins, add the beef strips and sugar snap peas to the tray. Drizzle over the remaining sesame oil and season with salt and pepper
- Toss to coat evenly, then pull the beef strips to the top. Roast for another 13 mins, until golden and cooked through
Meanwhile, make the chilli peanut sauce
- Mix the peanut butter with 1 tbsp hot water (1/2 tbsp for 1 person) in the small bowl to form a thick paste. Add the tamari, honey, half the chilli flakes and the juice from half the lime. Stir until smooth
Last bits & 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
- Once cooked, pour the chilli peanut sauce into the tray and toss to coat
- Stir the lime zest and sesame seeds through the rice, then share between bowls. Top with the beef and veg, drizzling over any remaining sauce from the tray
- Sprinkle over the remaining chilli flakes (for those who'd like it). Serve with the remaining lime wedges
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