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.
Sichuan-style Beef Stir-fry with Brown Rice & Smashed Cucumber
Cooling cucumber – tossed with garlic, vinegar and chilli – is the perfect contrast to sizzling stir-fried British beef. Pair both with leafy pak choi and plenty of nutty brown rice, to soak up all that flavour.
High protein
5 plants
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 280g beef mince (british beef mince (10% fat))
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pak choi
- 2 spring onion
- 25g honey
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 handful of fresh coriander
- 1 chilli
- 1 midi cucumber
Nutritional Information
Calories: 600
Protein: 41g
Carbs: 57g
Fat: 23g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey (use half)
- 140g beef mince (british beef mince (10% fat))
- 1 chilli (use half)
- 2 pak choi
- 2 spring onion
- 1 midi cucumber (use half)
- 1 handful of fresh coriander (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 610
Protein: 42g
Carbs: 60g
Fat: 23g
Sichuan-style Beef Stir-fry with Brown Rice & Smashed Cucumber
Cooling cucumber – tossed with garlic, vinegar and chilli – is the perfect contrast to sizzling stir-fried British beef. Pair both with leafy pak choi and plenty of nutty brown rice, to soak up all that flavour.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large lidded frying pan, medium bowl, a sieve & a rolling pin
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the smashed cucumber
- Using a small saucepan or rolling pin, bash the cucumber and cut into large chunks
- Deseed and finely dice the chilli. Roughly chop the coriander (set aside a small handful for garnish)
- In the medium bowl, combine the cucumber, coriander, rice vinegar, one-quarter of the honey and half the chilli (for those who'd like the heat). Mix well and set aside
Cook the pak choi
- Thinly slice the spring onions. Quarter the pak choi
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi and half the ginger & garlic paste and cook for 2 mins, until charred. Season with salt and pepper
- Add a splash of water, cover with a lid and cook for 2-3 mins, until softened. Remove from the pan and cover to keep warm
Get sizzlin'
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and spring onion and cook for 5 mins, breaking up the mince with a wooden spoon until golden brown. Season with salt and pepper
- Add the remaining chilli (for those who'd like the heat) and remaining ginger & garlic paste. Cook for another 2 mins
- Add the tamari, remaining honey and 2 tbsp water (1 tbsp for 1 person). Simmer for 30 secs, until reduced slightly
Plate up
- Share the rice between bowls, topped with the Sichuan-style beef, pak choi and smashed cucumber
- Sprinkle with the reserved coriander. Roughly chop the peanuts and scatter over to finish
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