One-Pan Beef Stir Fry

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

Allergens

Raw ingredient energy · 2 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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!

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