What are the main ingredients in Sticky Beef Stir Fry?

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

What is the nutritional information of Sticky Beef Stir Fry?

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

How do I prepare Sticky Beef Stir Fry?

GOLDEN SEEDS: Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. PREP THE PAK CHOI: Return the pan or wok to a high heat with a tiny splash of water. Once bubbling, place the rinsed pak choi in the pan and simmer for 30-40 seconds on one side. Flip and simmer for 30-40 seconds on the other side until slightly wilted. On completion, place on paper towel to drain the excess liquid. Once cool enough to handle, remove the base where the leaves join and discard. Cut off the stems and thinly slice, leaving the leaves on the paper towel until step 5. BROWN THE BEEF: Pat the beef dry with paper towel and cut into 1-2cm thick strips. Wipe the pan or wok dry and return to a high heat with a drizzle of oil. When hot, sear the strips for 1 minute per side until browned but not cooked through. Remove from the pan and set aside. OODLES OF NOODLES: Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking, cover to keep warm, and set aside for serving. GIVE THAT STIR FRY LIFE!: Return the pan or wok to a 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 fry for a minute until fragrant, shifting constantly. Mix in the stir fry sauce, then allow to reduce for 3-4 minutes. Stir in the beef strips, the juice of 4 lime wedges, and the sriracha to taste. Cook for 1-2 minutes until the beef is heated through, shifting constantly. Add the pak choi leaves and edamame beans, and toss for 1 minute until evenly coated. Season to taste and remove from the heat. GRAB A PLATE & GRAB A SEAT: Dish up some soba noodles and spoon over the sticky beef stir fry. Sprinkle over the chopped pickled ginger and lime zest to taste. Garnish with the toasted sesame seeds, remaining lime wedges, and any remaining sriracha to taste. Now, how delicious is that?

What should be prepared from my kitchen to make Sticky Beef Stir Fry?

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

Sticky Beef Stir Fry

It’s Hump Day. You’re craving stir fry tastiness to ready you for the rest of the week… We’ve got it covered! Our sticky honey-sesame-soy sauce coats seared beef, Asian veg, and high-protein noodles. Finished with pickled ginger and sesame seeds.

Sticky Beef Stir Fry

with soba noodles, edamame beans, pak choi & sriracha

Hands on Time: 30 - 40 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Beef
Edamame Beans
Free-Range Beef Schnitzel (without crumb)
Lime
Limes
NOMU Oriental Rub
Onion
Onions
Pak Choi
Pickled Ginger
Soba Noodles
Sriracha
Stir Fry Sauce
White Sesame Seeds

From your kitchen:

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

Serves 1

GOLDEN SEEDS
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
PREP THE PAK CHOI
Return the pan or wok to a high heat with a tiny splash of water. Once bubbling, place the rinsed pak choi in the pan and simmer for 30-40 seconds on one side. Flip and simmer for 30-40 seconds on the other side until slightly wilted. On completion, place on paper towel to drain the excess liquid. Once cool enough to handle, remove the base where the leaves join and discard. Cut off the stems and thinly slice, leaving the leaves on the paper towel until step 5.
BROWN THE BEEF
Pat the beef dry with paper towel and cut into 1-2cm thick strips. Wipe the pan or wok dry and return to a high heat with a drizzle of oil. When hot, sear the strips for 1 minute per side until browned but not cooked through. Remove from the pan and set aside.
OODLES OF NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking, cover to keep warm, and set aside for serving.
GIVE THAT STIR FRY LIFE!
Return the pan or wok to a 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 fry for a minute until fragrant, shifting constantly. Mix in the stir fry sauce, then allow to reduce for 2-3 minutes. Stir in the beef strips, the juice of 2 lime wedges, and the sriracha to taste. Cook for 1-2 minutes until the beef is heated through, shifting constantly. Add the pak choi leaves and edamame beans, and toss for 1 minute until evenly coated. Season to taste and remove from the heat.
GRAB A PLATE & GRAB A SEAT
Dish up some soba noodles and spoon over the sticky beef stir fry. Sprinkle over the chopped pickled ginger and lime zest to taste. Garnish with the toasted sesame seeds, remaining lime wedges, and any remaining sriracha to taste. Now, how delicious is that?

White Sesame Seeds - 5ml
Pak Choi - 150g
Free-range Beef Schnitzel (without crumb) - 150g
Soba Noodles - 50g
Onion - 1
NOMU Oriental Rub - 7,5ml
Stir Fry Sauce - 47,5ml
Lime - 1
Sriracha - 15ml
Edamame Beans - 50g
Pickled Ginger - 10g

Download the Recipe

Serves 2

GOLDEN SEEDS
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
PREP THE PAK CHOI
Return the pan or wok to a high heat with a tiny splash of water. Once bubbling, place the rinsed pak choi in the pan and simmer for 30-40 seconds on one side. Flip and simmer for 30-40 seconds on the other side until slightly wilted. On completion, place on paper towel to drain the excess liquid. Once cool enough to handle, remove the base where the leaves join and discard. Cut off the stems and thinly slice, leaving the leaves on the paper towel until step 5.
BROWN THE BEEF
Pat the beef dry with paper towel and cut into 1-2cm thick strips. Wipe the pan or wok dry and return to a high heat with a drizzle of oil. When hot, sear the strips for 1 minute per side until browned but not cooked through. Remove from the pan and set aside.
OODLES OF NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking, cover to keep warm, and set aside for serving.
GIVE THAT STIR FRY LIFE!
Return the pan or wok to a 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 fry for a minute until fragrant, shifting constantly. Mix in the stir fry sauce, then allow to reduce for 3-4 minutes. Stir in the beef strips, the juice of 4 lime wedges, and the sriracha to taste. Cook for 1-2 minutes until the beef is heated through, shifting constantly. Add the pak choi leaves and edamame beans, and toss for 1 minute until evenly coated. Season to taste and remove from the heat.
GRAB A PLATE & GRAB A SEAT
Dish up some soba noodles and spoon over the sticky beef stir fry. Sprinkle over the chopped pickled ginger and lime zest to taste. Garnish with the toasted sesame seeds, remaining lime wedges, and any remaining sriracha to taste. Now, how delicious is that?

White Sesame Seeds - 10ml
Pak Choi - 300g
Free-range Beef Schnitzel (without crumb) - 300g
Soba Noodles - 100g
Onion - 1
NOMU Oriental Rub - 15ml
Stir Fry Sauce - 95ml
Limes - 2
Sriracha - 30ml
Edamame Beans - 100g
Pickled Ginger - 20g

Download the Recipe

Serves 3

GOLDEN SEEDS
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
PREP THE PAK CHOI
Return the pan or wok to a high heat with a tiny splash of water. Once bubbling, place the rinsed pak choi in the pan and simmer for 30-40 seconds on one side. Flip and simmer for 30-40 seconds on the other side until slightly wilted. On completion, place on paper towel to drain the excess liquid. Once cool enough to handle, remove the base where the leaves join and discard. Cut off the stems and thinly slice, leaving the leaves on the paper towel until step 5.
BROWN THE BEEF
Pat the beef dry with paper towel and cut into 1-2cm thick strips. Wipe the pan or wok dry and return to a high heat with a drizzle of oil. When hot, sear the strips for 1 minute per side until browned but not cooked through. Remove from the pan and set aside.
OODLES OF NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking, cover to keep warm, and set aside for serving.
GIVE THAT STIR FRY LIFE!
Return the pan or wok to a 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 fry for a minute until fragrant, shifting constantly. Mix in the stir fry sauce, then allow to reduce for 3-4 minutes. Stir in the beef strips, the juice of 4 lime wedges, and the sriracha to taste. Cook for 1-2 minutes until the beef is heated through, shifting constantly. Add the pak choi leaves and edamame beans, and toss for 1 minute until evenly coated. Season to taste and remove from the heat.
GRAB A PLATE & GRAB A SEAT
Dish up some soba noodles and spoon over the sticky beef stir fry. Sprinkle over the chopped pickled ginger and lime zest to taste. Garnish with the toasted sesame seeds, remaining lime wedges, and any remaining sriracha to taste. Now, how delicious is that?

White Sesame Seeds - 10ml
Pak Choi - 300g
Free-range Beef Schnitzel (without crumb) - 300g
Soba Noodles - 100g
Onion - 1
NOMU Oriental Rub - 15ml
Stir Fry Sauce - 95ml
Limes - 2
Sriracha - 30ml
Edamame Beans - 100g
Pickled Ginger - 20g

Download the Recipe

Serves 4

GOLDEN SEEDS
Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
PREP THE PAK CHOI
Return the pan or wok to a high heat with a tiny splash of water. Once bubbling, place the rinsed pak choi in the pan and simmer for 30-40 seconds on one side. Flip and simmer for 30-40 seconds on the other side until slightly wilted. On completion, place on paper towel to drain the excess liquid. Once cool enough to handle, remove the base where the leaves join and discard. Cut off the stems and thinly slice, leaving the leaves on the paper towel until step 5.
BROWN THE BEEF
Pat the beef dry with paper towel and cut into 1-2cm thick strips. Wipe the pan or wok dry and return to a high heat with a drizzle of oil. When hot, sear the strips for 1 minute per side until browned but not cooked through. Remove from the pan and set aside.
OODLES OF NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking, cover to keep warm, and set aside for serving.
GIVE THAT STIR FRY LIFE!
Return the pan or wok to a high heat with another drizzle of oil. When hot, fry the sliced onion and pak choi stems for 5-6 minutes until soft and translucent. Add the Oriental Rub to taste and fry for a minute until fragrant, shifting constantly. Mix in the stir fry sauce, then allow to reduce for 4-5 minutes. Stir in the beef strips, the juice of 6 lime wedges, and the sriracha to taste. Cook for 1-2 minutes until the beef is heated through, shifting constantly. Add the pak choi leaves and edamame beans, and toss for 1 minute until evenly coated. Season to taste and remove from the heat.
GRAB A PLATE & GRAB A SEAT
Dish up some soba noodles and spoon over the sticky beef stir fry. Sprinkle over the chopped pickled ginger and lime zest to taste. Garnish with the toasted sesame seeds, remaining lime wedges, and any remaining sriracha to taste. Now, how delicious is that?