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Check out the latest recommended times in our Cooking Guidelines.
Sichuan-style Beef Stir-fry with Brown Rice, Pak Choi & Smashed Cucumber
Bring the flavours of Sichuan, China, to your dining table. Cooling cucumber – tossed with peanuts, vinegar and chilli – is the perfect contrast to sizzling British beef. Pair with pak choi, sugar snaps and plenty of nutty brown rice to soak up all the sauce.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 200g sugar snap peas
- 50g honey
- 1 chilli
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 pak choi
- 4 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 500g beef mince (british beef mince (10% fat))
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 cucumber
Nutritional Information
Calories: 524
Protein: 36g
Carbs: 46g
Fat: 21g
Sichuan-style Beef Stir-fry with Brown Rice, Pak Choi & Smashed Cucumber
Bring the flavours of Sichuan, China, to your dining table. Cooling cucumber – tossed with peanuts, vinegar and chilli – is the perfect contrast to sizzling British beef. Pair with pak choi, sugar snaps and plenty of nutty brown rice to soak up all the sauce.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a medium bowl, a rolling pin & a measuring jug
Make the smashed cucumber
- Bash the cucumber with the rolling pin, then cut into large chunks. Deseed and finely dice half the chilli and thinly slice the remaining. Roughly chop the peanuts
- In the medium bowl, combine the cucumber, vinegar, half the peanuts and the diced chilli (for those who'd like the heat). Season with salt, toss to combine, then set aside
Finish the prep & cook the beef
- Trim and thinly slice the pak choi (keeping the stalks and leaves separate). Roughly chop the sugar snaps
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown
- Add the pak choi leaves and half the ginger & garlic paste, cook for 2 mins, then add the tamari, honey and 50ml water. Simmer for 1-2 mins, until thickened
Time for rice
- Meanwhile, heat the other large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the pak choi stalks and sugar snaps and cook for 2-3 mins. Season with salt and pepper
- Add the remaining ginger & garlic paste. Cook for another 1 min, then add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Taste and season if needed
Plate up
- Serve the beef into bowls, with the veggie rice and smashed cucumber alongside
- Garnish with the sliced chilli (for those who'd like the heat) and the remaining peanuts to finish
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