Ingredients for Nashi Beef With Macadamia
- 1 large nashi pear
- Lemon
- 2 tablespoons cooking oil
- Filet Of Beef
- 2 medium chokos
- 2 spring onions, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- Macadamia Halves
- ½ cup water
- Cornflour
- Soy Sauce
- Chili Sauce
- sesame seeds for garnish
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How to Make Nashi Beef With Macadamia
- Wash 2 medium chokos thoroughly under cold running water.
- Peel the chokos and discard the core.
- Cut the peeled chokos into 1-inch cubes. Bring a pot of salted water to a boil and add the choko cubes. Cook for 5 minutes.
- Drain the chokos and set aside to cool.
- Cut 1 large nashi pear into 1-inch cubes. Gently toss with 1 tablespoon of lemon juice to prevent browning.
- Combine the cooked and cooled chokos with the nashi pear cubes.
- Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add 1 lb of thinly sliced beef and stir-fry for 2-3 minutes per batch, until browned. Remove the beef and set aside.
- Add 2 chopped spring onions, 2 minced cloves garlic, 1 inch of grated ginger, and ½ cup macadamia nuts to the wok. Stir-fry for 1 minute until fragrant.
- In a small bowl, whisk together ½ cup water, 1 tablespoon cornstarch, 2 tablespoons soy sauce, and 1 teaspoon chili sauce (adjust to taste).
- Pour the sauce into the wok, add the cooked beef, and stir until the sauce has thickened.
- Add the choko and nashi pear mixture to the wok. Stir gently to combine.
- Serve immediately, garnished with sesame seeds.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
3g
Fat
6g
Carbs
2g