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Check out the latest recommended times in our Cooking Guidelines.
Spicy British Peanut Chilli Beef Traybake with Brown 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 - and you're ready to feast!
High protein
Family classics
Serving size
Ingredients
- 2 unwaxed lime
- 2 pepper
- 200g brown rice (100% Brown Rice)
- 80g mangetout
- 180g Tenderstem broccoli
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 600g beef strips
- 1 tbsp sesame oil (Sesame)
- 1 tsp chilli flakes
Nutritional Information
Calories: 657
Protein: 42g
Carbs: 50g
Fat: 32g
Spicy British Peanut Chilli Beef Traybake with Brown 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 - and you're ready to feast!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Bring a large saucepan filled with salted water to a boil
- Pull out a large ovenproof dish, 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 peppers. Trim the broccoli and cut into thirds
Time to roast
- Add the broccoli, pepper and mangetout to the large ovenproof dish. Add the beef strips, drizzle over the sesame oil and season with salt and pepper
- Toss to coat evenly, then pull the beef strips to the top. Roast for 13 mins, until the beef is golden and cooked through
Meanwhile, make the peanut sauce
- Zest and and halve 1 lime, then quarter the other
- Mix the peanut butter with 1 tbsp hot water in the small bowl to form a thick paste. Add the tamari, juice from the halved lime and half the chilli flakes. Stir until smooth
Finish & 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 peanut sauce into the tray and toss to coat
- Stir the lime zest through the rice, then serve into bowls. Top with the beef and veg, drizzling over any remaining sauce from the tray. Sprinkle over the remaining chilli flakes
- Serve the lime wedges alongside for squeezing over
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