Sizzling Thai Peanut Beef
Clock Image
Prep: 20 mins
Cook: 15 mins
This one’s fit for a summer evening dining al fresco. A warm salad of high welfare beef, Thai rice noodles and crunchy summer veg all tumbled with a zingy lime and chilli dressing.
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718 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A thumb of ginger
  • 1 garlic clove
  • 1 chilli
  • 1 lime
  • 2 tbsp tamari
  • 1 tbsp caster sugar
  • A 250g pack of beef stir-fry strips
  • 2 bundles of Thai rice noodles
  • A bunch of spring onions
  • A 250g bag of sugar snap peas
  • A 35g sachet of peanuts
From your kitchen
  • ½ tbsp + 1 tsp olive oil
  • 4 tbsp cold water
You'll need
  • Small jug
  • Deep frying pan or wok
  • Pan with a lid
  • Colander
Step by step this way
  • 1.

    Peel and grate the ginger and garlic. Chop half the chilli. Zest and juice the lime. Put the zest, ginger, garlic and chopped chilli in a small jug. Pour in 2 tsp tamari and 1 tsp sugar. Whisk together.

  • 2.

    Heat ½ tbsp olive oil in a wok or frying pan. Tip in the beef strips and cook for 2 mins till golden. Using a slotted spoon, lift the cooked beef out and onto a plate. Set to one side.

  • 3.

    Leaving the heat on, pour the tamari sauce into the pan. Add 4 tbsp cold water. Reduce the heat and simmer for 5 mins, stirring occasionally.

  • 4.

    Meanwhile, cook the noodles. Bring a pan of water to the boil and tip in the rice noodles. Simmer for 3 mins, drain and pop back into the pan. Stir in 1 tsp oil to stop them sticking together. Pop on a lid.

  • 5.

    Trim and finely slice the spring onions. Add to the noodles with the juice of the lime. Replace the lid.

  • 6.

    Thinly slice the peas, pod and all, lengthways. Slice the rest remaining chilli into circles. Finely chop the peanuts.

  • 7.

    Once the sauce has cooked for 5 mins, tip in the beef, along with any of its resting juices. Cook for 2 mins to heat the meat through. Stir in half the peanuts.

  • 8.

    Serve the beef on top of the lime noodles, pouring over the sauce. Top with the sliced sugar snaps and remaining peanuts.