Chilli peanut beef with red peppers, sweetcorn & spring onions from The Quick Roasting Tin (page 36) by Rukmini Iyer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute limes for rice vinegar.

  • anna_66imxn on March 28, 2026

    Swapped baby sweetcorn for shitake mushrooms because of what was in my fridge and family preferences. I only cooked the meat for 10 minutes which was the right choice as any longer it would have been tough as old boots

  • Leo on March 25, 2026

    Really enjoyed this. My beef was tender but I might reduce the cooking time in future to maintain a bit of freshness.

  • Caja on March 14, 2022

    Nice flavours but the beef was overcooked, and the chilli I used must have been too much because it was almost inedibly hot

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