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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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
515
Ingredients
400g
beef rump steaks, about 2, excess fat trimmed
4Tbsp.
sweet chilli sauce
5
cm piece fresh root ginger, peeled and finely grated
3
garlic cloves, crushed
11/2Tbsp.
white wine vinegar
3Tbsp.
light soy sauce
3/4Tbsp.
brown sugar
175g
baby sweetcorn, halved
200g
tender stem broccoli, cut into shower lengths
1Tbsp.
olive oil
450g
cooked rice noodles, we used Amoy Straight to Wok Ribbon Rice Noodles
75g
baby spinach
To garnish
1
red chilli, deseeded and finely sliced
3
spring onions, finely sliced
50g
roasted salted peanuts, roughly chopped
Directions
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.
Marinate the meat in fridge for up to 24h before cooking.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
