Prep:  15 min + chestnut prep time
Cook:  10 minutes
Serves:  4
Average: 3.9 (22 votes)
This beef stir fry recipe is a great autumn dinner idea for weeknights using Australian chestnuts.

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Chestnut, Beef and Bok Choy Stir-Fry
Stir-Fry Sauce
  1. Preheat oven to 200°C (180°C fan-forced)
  2. Cut shallow cross into the flat side of each chestnut shell
  3. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
  4. Once cooked, remove chestnuts from the heat
  5. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath. Cut chestnuts into quarters
Stir-Fry Sauce
  1. To make stir-fry sauce, combine all ingredients in a bowl. Set aside. Heat 2 tsp oil in a wok over high heat. Add chestnuts and stir-fry for 2 minutes until golden. Using a slotted spoon, transfer to a plate and set aside
  1. Heat 1 tbsp oil in the wok over high heat. Add half the beef and stir-fry until evenly browned. Transfer to a plate. Repeat using 2 tsp oil and remaining beef. Set aside
  2. Add onion, garlic, ginger, chilli, snow peas and bok choy stems to wok. Stir-fry for 2 minutes. Toss through bok choy leaves and 2 tbsp water, cover and cook for 1 minute. Toss through beef, chestnuts and stir-fry sauce. Serve with rice or noodles
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