What are the main ingredients in One-Pan Beef Stir Fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of One-Pan Beef Stir Fry?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare One-Pan Beef Stir Fry?

PAK CHOI PREP: Trim the base of the pak choi, separate, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately to the halved leaves. TOAST THE CASHEWS: Place a large pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. SEAL THE BEEF: Cut the beef into 2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the beef strips for 3 minutes, shifting as they colour, until browned but not cooked through. Remove from the pan on completion and set aside. STIR FRY TIME!: Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion and pak choi stems for 3-4 minutes until soft and translucent. Add the Oriental Rub to taste and sauté for a minute until fragrant. Pour in the tamari-sesame sauce and simmer for about a minute, stirring continuously. Toss through the pak choi leaves and the cabbage and carrot. Fry for 3-4 minutes, tossing continuously, until wilted but still al dente. Return the beef strips to the pan and stir in some sriracha to taste. Toss for a further 1-2 minutes until the beef is cooked through and evenly coated. Finish off with a pinch of lime zest and the juice of 4 lime wedges. Stir to combine, remove from the heat, and season to taste. EASY PEASY LIME SQUEEZY!: Time to bowl up this one-pan dinner winner. Dish up some beef stir fry, sprinkle over the chopped cashews, and garnish with the chopped pickled ginger. If you’d like, top with any remaining sriracha, lime zest, and pan juices. Serve with a lime wedge on the side, and there you have it!

What should be prepared from my kitchen to make One-Pan Beef Stir Fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

One-Pan Beef Stir Fry

A one-pan winner of a dinner that ticks all the boxes: gluten-free, quick ’n easy, carb conscious, and totally scrumptious! Vibrant veg and tender strips of beef in a tamari, sesame oil, and honey sauce, spiced with sriracha and zooted up with lime.

One-Pan Beef Stir Fry

with pak choi, pickled ginger & tamari

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Beef
Cashew Nuts
Free-Range Beef Schnitzel (without crumb)
Lime
NOMU Oriental Rub
Onion
Pak Choi
Pickled Ginger
Shredded Red Cabbage & Julienne Carrot
Sriracha
Tamari-Sesame

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

PAK CHOI PREP
Trim the base of the pak choi, separate, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately to the halved leaves.
TOAST THE CASHEWS
Place a pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Cut the beef into 2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the beef strips for 2 minutes, shifting as they colour, until browned but not cooked through. Remove from the pan on completion and set aside.
STIR FRY TIME!
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion and pak choi stems for 2-3 minutes until soft and translucent. Add the Oriental Rub to taste and sauté for a minute until fragrant. Pour in the tamari-sesame sauce and simmer for about a minute, stirring continuously. Add in the pak choi leaves and the cabbage and carrot. Fry for 2-3 minutes, tossing continuously, until wilted but still al dente. Return the beef strips to the pan and stir in some sriracha to taste. Toss for a further 1-2 minutes until the beef is cooked through and evenly coated. Finish off with a pinch of lime zest and the juice of 2 lime wedges. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Time to bowl up this one-pan dinner winner. Dish up some beef stir fry, sprinkle over the chopped cashews, and garnish with the chopped pickled ginger. If you’d like, top with any remaining sriracha, lime zest, and pan juices. Serve with a lime wedge on the side, and there you have it!

Pak Choi - 100g
Cashew Nuts - 10g
Free-Range Beef Schnitzel (without crumb) - 150g
Onion - 1
NOMU Oriental Rub - 7.5ml
Tamari-Sesame - 35ml
Shredded Red Cabbage & Julienne Carrot - 100g
Sriracha - 15ml
Lime - 1
Pickled Ginger - 10g

Download the Recipe

Serves 2

PAK CHOI PREP
Trim the base of the pak choi, separate, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately to the halved leaves.
TOAST THE CASHEWS
Place a large pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Cut the beef into 2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the beef strips for 3 minutes, shifting as they colour, until browned but not cooked through. Remove from the pan on completion and set aside.
STIR FRY TIME!
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion and pak choi stems for 3-4 minutes until soft and translucent. Add the Oriental Rub to taste and sauté for a minute until fragrant. Pour in the tamari-sesame sauce and simmer for about a minute, stirring continuously. Toss through the pak choi leaves and the cabbage and carrot. Fry for 3-4 minutes, tossing continuously, until wilted but still al dente. Return the beef strips to the pan and stir in some sriracha to taste. Toss for a further 1-2 minutes until the beef is cooked through and evenly coated. Finish off with a pinch of lime zest and the juice of 4 lime wedges. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Time to bowl up this one-pan dinner winner. Dish up some beef stir fry, sprinkle over the chopped cashews, and garnish with the chopped pickled ginger. If you’d like, top with any remaining sriracha, lime zest, and pan juices. Serve with a lime wedge on the side, and there you have it!

Pak Choi - 200g
Cashew Nuts - 20g
Free-Range Beef Schnitzel (without crumb) - 300g
Onion - 1
NOMU Oriental Rub - 15ml
Tamari-Sesame - 70ml
Shredded Red Cabbage & Julienne Carrot - 200g
Sriracha - 30ml
Lime - 2
Pickled Ginger - 20g

Download the Recipe

Serves 3

PAK CHOI PREP
Trim the base of the pak choi, separate, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately to the halved leaves.
TOAST THE CASHEWS
Place a large pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Cut the beef into 2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the beef strips for 3 minutes, shifting as they colour, until browned but not cooked through. Remove from the pan on completion and set aside.
STIR FRY TIME!
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion and pak choi stems for 3-4 minutes until soft and translucent. Add the Oriental Rub to taste and sauté for a minute until fragrant. Pour in the tamari-sesame sauce and simmer for about a minute, stirring continuously. Toss through the pak choi leaves and the cabbage and carrot. Fry for 3-4 minutes, tossing continuously, until wilted but still al dente. Return the beef strips to the pan and stir in some sriracha to taste. Toss for a further 1-2 minutes until the beef is cooked through and evenly coated. Finish off with a pinch of lime zest and the juice of 4 lime wedges. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Time to bowl up this one-pan dinner winner. Dish up some beef stir fry, sprinkle over the chopped cashews, and garnish with the chopped pickled ginger. If you’d like, top with any remaining sriracha, lime zest, and pan juices. Serve with a lime wedge on the side, and there you have it!

Pak Choi - 200g
Cashew Nuts - 20g
Free-Range Beef Schnitzel (without crumb) - 300g
Onion - 1
NOMU Oriental Rub - 15ml
Tamari-Sesame - 70ml
Shredded Red Cabbage & Julienne Carrot - 200g
Sriracha - 30ml
Lime - 2
Pickled Ginger - 20g

Download the Recipe

Serves 4

PAK CHOI PREP
Trim the base of the pak choi, separate, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately to the halved leaves.
TOAST THE CASHEWS
Place a large pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Cut the beef into 2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the beef strips for 4 minutes, shifting as they colour, until browned but not cooked through. You may need to do this step in batches. Remove from the pan on completion and set aside.
STIR FRY TIME!
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion and pak choi stems for 4-5 minutes until soft and translucent. Add the Oriental Rub to taste and sauté for a minute until fragrant. Pour in the tamari-sesame sauce and simmer for about 2 minutes, stirring continuously. Toss through the pak choi leaves and the cabbage and carrot. Fry for 5-7 minutes, tossing continuously, until wilted but still al dente. Return the beef strips to the pan and stir in some sriracha to taste. Toss for a further 2-3 minutes until the beef is cooked through and evenly coated. Finish off with a pinch of lime zest and the juice of 6 lime wedges. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Time to bowl up this one-pan dinner winner. Dish up some beef stir fry, sprinkle over the chopped cashews, and garnish with the chopped pickled ginger. If you’d like, top with any remaining sriracha, lime zest, and pan juices. Serve with a lime wedge on the side, and there you have it!