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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for One-Pan Beef Stir Fry?
The preparation time for One-Pan Beef Stir Fry with pak choi, pickled ginger & a tamari-honey-sesame sauce is between 20 and 35 minutes.
What is the total time required to make One-Pan Beef Stir Fry with pak choi, pickled ginger & a tamari-honey-sesame sauce?
The total time required to make One-Pan Beef Stir Fry with pak choi, pickled ginger & a tamari-honey-sesame sauce is between 30 and 40 minutes.
How many servings does One-Pan Beef Stir Fry provide?
4 servings
What are the main ingredients in One-Pan Beef Stir Fry?
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
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?
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
How many calories does One-Pan Beef Stir Fry have?
calories
How much fat content does One-Pan Beef Stir Fry have?
grams
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