This flavour-packed Asian-inspired traybake is sure to become a new midweek favourite. For a meat-free version swap the beef for cubes of extra-firm tofu, or peeled raw king prawns, no need to marinate first.
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- 400 g beef rump steaks, about 2, excess fat trimmed
- 4 Tbsp. sweet chilli sauce
- 5 cm piece fresh root ginger, peeled and finely grated
- 3 garlic cloves, crushed
- 1 1/2 Tbsp. white wine vinegar
- 3 Tbsp. light soy sauce
- 3/4 Tbsp. brown sugar
- 175 g baby sweetcorn, halved
- 200 g tender stem broccoli, cut into shower lengths
- 1 Tbsp. olive oil
- 450 g cooked rice noodles, we used Amoy Straight to Wok Ribbon Rice Noodles
- 75 g baby spinach
To garnish
- 1 red chilli, deseeded and finely sliced
- 3 spring onions, finely sliced
- 50 g roasted salted peanuts, roughly chopped
- Step 1Slice the beef across the grain into 3/4cm thick strips and mix in a non-metallic bowl with the sweet chilli sauce, ginger, garlic, vinegar, soy and sugar. If you have time, cover and leave to marinate in fridge for up to 24hr.
- Step 2Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin or ovenproof serving dish mix the sweetcorn, tenderstem and oil. Roast for 10min.
- Step 3Add the beef mixture, spread to level, and return to the oven for 10min. Carefully open out the noodles a bit and fold into the tin/dish. Return to the oven for 5min to heat through.
- Step 4Fold through the spinach to wilt and garnish with the chilli, spring onions and peanuts. Serve.
Per Serving:
- Calories: 515
- Protein: 33g
- Total Fat: 17g
- Saturates: 4g
- Carbs: 54g
- Total Sugars: 16g
- Fibre: 6g
The best tray-bake trays as recommended by the GHI
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
