Nashi Beef with Macadamia

Beef stir-fry with a Pacific twist. Nashi pear, also called Asian pear, brings a crisp, juicy bite that works like an apple would in a savory dish but softer and more fragrant. Paired with buttery Australian macadamia nuts and tender beef, it’s an unexpected riff on the classic ginger-soy stir-fry.

The sauce is simple: soy, grated ginger, cornstarch, and a splash of chilli thickened in the wok. Scallions and macadamias fry in the same pan used for the beef so nothing gets wasted. Toss everything together fast at the end so the nashi stays crisp.

Serve over steamed rice or noodles. Sesame seeds on top for crunch.

Kitchen Tips

• Cut the beef across the grain in thin strips. This keeps it tender after the quick stir-fry.
• Cook the beef in batches. Overcrowding the wok steams the meat instead of browning it.
• Add the nashi at the very end. Overcooked nashi turns mushy and loses its signature crunch.
• Toast the macadamias briefly in the wok oil for deeper flavor before adding them to the sauce.

Variations

• Use a firm Bosc pear if nashi is unavailable. The texture is similar.
• Swap filet mignon for flank steak to cut cost. Just slice thinner against the grain.
• Add a teaspoon of sesame oil at the end for more roasted aroma.