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

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

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?

GOLDEN CASHEWS: Place a pan or wok over a medium heat. When hot, toast the cashew nuts for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle. SEAL THE BEEF: Pat the beef dry with paper towel and cut 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 2-3 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion and set aside. PAK CHOI PREP: 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 and set aside separate from the stems. STIR FRY TIME: Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes, shifting occasionally. Add the pak choi stems and stir in the Oriental Rub to taste. Sauté for 2-3 minutes until the onion is translucent and the pak choi has softened slightly. 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. Cook for 1-2 minutes until slightly wilted but still crunchy, tossing continuously. GET IT ALL IN THE PAN: Return the beef to the pan or wok, and mix in the sriracha to taste. Toss for another 1-2 minutes until the beef is cooked through and coated. Finish off with the juice of 4 lime wedges and a pinch of zest. Stir to combine, remove from the heat, and season to taste. EASY PEASY LIME SQUEEZY!: Dish up some hearty beef stir fry. Sprinkle over the chopped cashews and garnish with the drained pickled ginger. If you’d like, finish with any remaining sriracha and lime zest to taste. Serve with a lime wedge on the side, and there you have it: a one-pan wonder!

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

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

One-Pan Beef Stir Fry

A one-pan winner of a dinner that ticks all the boxes: gluten-conscious, 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 & a tamari-honey-sesame sauce

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 40 minutes

Ingredients:

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

From your kitchen:

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

Serves 1

GOLDEN CASHEWS
Place a pan or wok over a medium heat. When hot, toast the cashew nuts for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with paper towel and cut 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 2-3 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion and set aside.
PAK CHOI PREP
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 and set aside separate from the stems.
STIR FRY TIME
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 1-2 minutes, shifting occasionally. Add the pak choi stems and stir in the Oriental Rub to taste. Sauté for 2-3 minutes until the onion is translucent and the pak choi has softened slightly. 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. Cook for 1-2 minutes until slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the beef to the pan or wok, and mix in the sriracha to taste. Toss for another 1-2 minutes until the beef is cooked through and coated. Finish off with the juice of 2 lime wedges and a pinch of zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Dish up some hearty beef stir fry. Sprinkle over the chopped cashews and garnish with the drained pickled ginger. If you’d like, finish with any remaining sriracha and lime zest to taste. Serve with a lime wedge on the side, and there you have it: a one-pan wonder!

Cashew Nuts - 10g
Free-range Beef Schnitzel (without crumb) - 150g
Pak Choi - 100g
Onion - 1
NOMU Oriental Rub - 7,5ml
Sweet Tamari-Sesame - 35ml
Shredded Cabbage & Julienne Carrot - 100g
Sriracha - 15ml
Lime - 1
Pickled Ginger - 10g

Download the Recipe

Serves 2

GOLDEN CASHEWS
Place a pan or wok over a medium heat. When hot, toast the cashew nuts for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with paper towel and cut 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 2-3 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion and set aside.
PAK CHOI PREP
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 and set aside separate from the stems.
STIR FRY TIME
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes, shifting occasionally. Add the pak choi stems and stir in the Oriental Rub to taste. Sauté for 2-3 minutes until the onion is translucent and the pak choi has softened slightly. 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. Cook for 1-2 minutes until slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the beef to the pan or wok, and mix in the sriracha to taste. Toss for another 1-2 minutes until the beef is cooked through and coated. Finish off with the juice of 4 lime wedges and a pinch of zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Dish up some hearty beef stir fry. Sprinkle over the chopped cashews and garnish with the drained pickled ginger. If you’d like, finish with any remaining sriracha and lime zest to taste. Serve with a lime wedge on the side, and there you have it: a one-pan wonder!

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

Download the Recipe

Serves 3

GOLDEN CASHEWS
Place a pan or wok over a medium heat. When hot, toast the cashew nuts for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with paper towel and cut 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 2-3 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion and set aside.
PAK CHOI PREP
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 and set aside separate from the stems.
STIR FRY TIME
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes, shifting occasionally. Add the pak choi stems and stir in the Oriental Rub to taste. Sauté for 2-3 minutes until the onion is translucent and the pak choi has softened slightly. 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. Cook for 1-2 minutes until slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the beef to the pan or wok, and mix in the sriracha to taste. Toss for another 1-2 minutes until the beef is cooked through and coated. Finish off with the juice of 4 lime wedges and a pinch of zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Dish up some hearty beef stir fry. Sprinkle over the chopped cashews and garnish with the drained pickled ginger. If you’d like, finish with any remaining sriracha and lime zest to taste. Serve with a lime wedge on the side, and there you have it: a one-pan wonder!

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

Download the Recipe

Serves 4

GOLDEN CASHEWS
Place a large pan or wok over a medium heat. When hot, toast the cashew nuts for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with paper towel and cut 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 2-3 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion and set aside.
PAK CHOI PREP
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 and set aside separate from the stems.
STIR FRY TIME
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 6-7 minutes, shifting occasionally. Add the pak choi stems and stir in the Oriental Rub to taste. Sauté for 2-3 minutes until the onion is translucent and the pak choi has softened slightly. 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. Cook for 1-2 minutes until slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the beef to the pan or wok, and mix in the sriracha to taste. Toss for another 1-2 minutes until the beef is cooked through and coated. Finish off with the juice of 6 lime wedges and a pinch of zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Dish up some hearty beef stir fry. Sprinkle over the chopped cashews and garnish with the drained pickled ginger. If you’d like, finish with any remaining sriracha and lime zest to taste. Serve with a lime wedge on the side, and there you have it: a one-pan wonder!