A medley of carrot ribbons, juicy beef strips, browned mushrooms, & the unique flavour of garlicky pak choi. All coated in an umami-rich stir-fry sauce and topped with sprinkles of toasted peanuts. It’s the stir-fry you have to try!
Beef, Mushroom & Pak Choi Stir-fry
Beef, Mushroom & Pak Choi Stir-fry
with fresh ginger & a stir-fry sauce
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Button Mushrooms
- Carrot
- Free-range Beef Rump Strips
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Pak Choi
- Peanuts
- Stir Fry Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
O BOY, IT’S PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
NUTS ABOUT Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside.
MAKE THE MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and browned, shifting occasionally. Season and remove from the pan.
Beef IT UP
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Beef rump strips for 1-2 minutes per side until browned. Remove from the pan and rest for 3 minutes.
PUT THE STIR IN STIR-FRY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion, and the sliced pak choi stems. Fry for 6-7 minutes until soft and starting to brown, shifting occasionally. Add the Carrot ribbons and the grated garlic & ginger and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked beef & mushrooms and the stir-fry sauce and fry for 1-2 minutes until heated through. Remove from the heat and add a sweetener of choice (to taste), and the pak choi leaves. Season to taste.
AND YOU’RE DONE!
Plate up the stir-fry and sprinkle over the toasted Peanuts. Dive in, Chef!
O BOY, IT’S PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
NUTS ABOUT Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside.
MAKE THE MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-6 minutes until soft and browned, shifting occasionally. Season and remove from the pan.
Beef IT UP
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Beef rump strips for 1-2 minutes per side until browned. Remove from the pan and rest for 3 minutes.
PUT THE STIR IN STIR-FRY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion, and the sliced pak choi stems. Fry for 6-7 minutes until soft and starting to brown, shifting occasionally. Add the Carrot ribbons and the grated garlic & ginger and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked beef & mushrooms and the stir-fry sauce and fry for 1-2 minutes until heated through. Remove from the heat and add a sweetener of choice (to taste), and the pak choi leaves. Season to taste.
AND YOU’RE DONE!
Plate up the stir-fry and sprinkle over the toasted Peanuts. Dive in, Chef!
O BOY, IT’S PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
NUTS ABOUT Peanuts
Place the chopped Peanuts in a large pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside.
MAKE THE MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-7 minutes until soft and browned, shifting occasionally. Season and remove from the pan.
Beef IT UP
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Beef rump strips for 1-2 minutes per side until browned. You may need to do this step in batches. Remove from the pan and rest for 3 minutes.
PUT THE STIR IN STIR-FRY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion, and the sliced pak choi stems. Fry for 8-10 minutes until soft and starting to brown, shifting occasionally. Add the Carrot ribbons and the grated garlic & ginger and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked beef & mushrooms and the stir-fry sauce and fry for 1-2 minutes until heated through. Remove from the heat and add a sweetener of choice (to taste), and the pak choi leaves. Season to taste.
AND YOU’RE DONE!
Plate up the stir-fry and sprinkle over the toasted Peanuts. Dive in, Chef!
O BOY, IT’S PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
NUTS ABOUT Peanuts
Place the chopped Peanuts in a large pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside.
MAKE THE MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-7 minutes until soft and browned, shifting occasionally. Season and remove from the pan.
Beef IT UP
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Beef rump strips for 1-2 minutes per side until browned. You may need to do this step in batches. Remove from the pan and rest for 3 minutes.
PUT THE STIR IN STIR-FRY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion, and the sliced pak choi stems. Fry for 8-10 minutes until soft and starting to brown, shifting occasionally. Add the Carrot ribbons and the grated garlic & ginger and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked beef & mushrooms and the stir-fry sauce and fry for 1-2 minutes until heated through. Remove from the heat and add a sweetener of choice (to taste), and the pak choi leaves. Season to taste.
AND YOU’RE DONE!
Plate up the stir-fry and sprinkle over the toasted Peanuts. Dive in, Chef!
Frequently Asked Questions
What is the preparation time for Beef, Mushroom & Pak Choi Stir-fry?
The preparation time for Beef, Mushroom & Pak Choi Stir-fry with fresh ginger & a stir-fry sauce is between 20 and 40 minutes.
What is the total time required to make Beef, Mushroom & Pak Choi Stir-fry with fresh ginger & a stir-fry sauce?
The total time required to make Beef, Mushroom & Pak Choi Stir-fry with fresh ginger & a stir-fry sauce is between 35 and 50 minutes.
How many servings does Beef, Mushroom & Pak Choi Stir-fry provide?
4 servings
What are the main ingredients in Beef, Mushroom & Pak Choi Stir-fry?
Beef, Button Mushrooms, Carrot, Free-range Beef Rump Strips, Fresh Ginger, Garlic Clove, Garlic Cloves, Onion, Onions, Pak Choi, Peanuts, Stir Fry Sauce
What is the nutritional information of Beef, Mushroom & Pak Choi Stir-fry?
Calories: 533, Carbs: 30 grams, Fat: grams, Protein: 43.9 grams, Sugar: 13.5 grams, Salt: 586 grams
How do I prepare Beef, Mushroom & Pak Choi Stir-fry?
O BOY, IT’S PAK CHOI: Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. BEEF IT UP: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the beef rump strips for 1-2 minutes per side until browned. Remove from the pan and rest for 3 minutes. MAKE THE MUSHROOMS: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-6 minutes until soft and browned, shifting occasionally. Season and remove from the pan. PUT THE STIR IN STIR-FRY: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion, and the sliced pak choi stems. Fry for 6-7 minutes until soft and starting to brown, shifting occasionally. Add the carrot ribbons and the grated garlic & ginger and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked beef & mushrooms and the stir-fry sauce and fry for 1-2 minutes until heated through. Remove from the heat and add a sweetener of choice (to taste), and the pak choi leaves. Season to taste. NUTS ABOUT PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. AND YOU’RE DONE!: Plate up the stir-fry and sprinkle over the toasted peanuts. Dive in, Chef!
What should be prepared from my kitchen to make Beef, Mushroom & Pak Choi Stir-fry?
Beef, Button Mushrooms, Carrot, Free-range Beef Rump Strips, Fresh Ginger, Garlic Clove, Garlic Cloves, Onion, Onions, Pak Choi, Peanuts, Stir Fry Sauce
How many calories does Beef, Mushroom & Pak Choi Stir-fry have?
533 calories
How much fat content does Beef, Mushroom & Pak Choi Stir-fry have?
grams
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