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 cashew nuts, pickled ginger & tamari
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Beef
- Cashew Nuts
- Free-Range Beef Schnitzel (without crumb)
- Green Beans
- Lime
- NOMU Oriental Rub
- Onion
- Pickled Ginger
- Shredded Red Cabbage & Julienne Carrot
- Sriracha
- Tamari-Sesame
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOAST THE CASHEW NUTS
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 or wok on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with some 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, shifting as they colour, until browned but not cooked through. Remove from the pan or wok 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 green beans and onion for 3-4 minutes until softened, shifting occasionally. 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 cabbage and carrot and fry for 1-2 minutes, tossing continuously, until slightly wilted but still crunchy. Return the beef strips to the pan or wok and stir in the 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 wonder. 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 to taste. Serve with a lime wedge on the side – and there you have it!
Cashew Nuts - 10g
Free-Range Beef Schnitzel (without crumb) - 150g
Green Beans - 100g
Onion - 1
NOMU Oriental Rub - 7,5ml
Tamari-Sesame - 35ml
Shredded Red Cabbage & Julienne Carrot - 100g
Sriracha - 15ml
Lime - 1
Pickled Ginger - 10g
TOAST THE CASHEW NUTS
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 or wok on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with some 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 3-4 minutes, shifting as they colour, until browned but not cooked through. Remove from the pan or wok 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 green beans and onion for 4-5 minutes until softened, shifting occasionally. 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 cabbage and carrot and fry for 2-3 minutes, tossing continuously, until slightly wilted but still crunchy. Return the beef strips to the pan or wok and stir in the 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 wonder. 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 to taste. Serve with a lime wedge on the side – and there you have it!
Cashew Nuts - 20g
Free-Range Beef Schnitzel (without crumb) - 300g
Green Beans - 200g
Onion - 1
NOMU Oriental Rub - 15ml
Tamari-Sesame - 70ml
Shredded Red Cabbage & Julienne Carrot - 200g
Sriracha - 30ml
Lime - 2
Pickled Ginger - 20g
TOAST THE CASHEW NUTS
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 or wok on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with some 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 3-4 minutes, shifting as they colour, until browned but not cooked through. Remove from the pan or wok 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 green beans and onion for 4-5 minutes until softened, shifting occasionally. 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 cabbage and carrot and fry for 2-3 minutes, tossing continuously, until slightly wilted but still crunchy. Return the beef strips to the pan or wok and stir in the 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 wonder. 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 to taste. Serve with a lime wedge on the side – and there you have it!
Cashew Nuts - 20g
Free-Range Beef Schnitzel (without crumb) - 300g
Green Beans - 200g
Onion - 1
NOMU Oriental Rub - 15ml
Tamari-Sesame - 70ml
Shredded Red Cabbage & Julienne Carrot - 200g
Sriracha - 30ml
Lime - 2
Pickled Ginger - 20g
TOAST THE CASHEW NUTS
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 or wok on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with some 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 3-4 minutes, shifting as they colour, until browned but not cooked through. You may need to do this step in batches. Remove from the pan or wok 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 green beans and onion for 5-7 minutes until softened, shifting occasionally. 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 cabbage and carrot and fry for 3-4 minutes, tossing continuously, until slightly wilted but still crunchy. Return the beef strips to the pan or wok and stir in the 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 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 wonder. 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 to taste. Serve with a lime wedge on the side – and there you have it!
Cashew Nuts - 40g
Free-Range Beef Schnitzel (without crumb) - 600g
Green Beans - 400g
Onion - 2
NOMU Oriental Rub - 30ml
Tamari-Sesame - 140ml
Shredded Red Cabbage & Julienne Carrot - 400g
Sriracha - 60ml
Lime - 3
Pickled Ginger - 40g
Woolies Products in this dish
