Nashi Beef with Macadamia

READY IN: 30mins
Recipe by Julesong

A response for the "Recipe Request" board, this is not a recipe I'm familiar with. If you try it or have any information about the unusual contents, please feel free to comment!

Top Review by mianbao

This was an interesting experience, and resulted in a reasonably good meal. Nashi is the Japanese name for Asian pears, which are eaten crisp, not soft. They are in season now so I decided to make this. Although I found out a lot about choko online, I didn't find any at the supermarket. I used winter melon instead. I reduced the beef to 300 g because we like more vegetables than meat. I followed the other ingredients and amounts as well as I could, except for using homemade chicken stock in place of water. Next time I try something like this I will fry the nuts separately, as it was hard to get them cooked through without having the onion burn. I wasn't sure what kind of chili sauce was needed, so used Chinese chili bean sauce. I have been looking at this recipe for over a year. I'm glad I finally got to it. Thank you for posting it. (Originally posted Aug 15, 2004 - Spelling corrected and re-posted.)

Ingredients Nutrition


  1. Cut the chokos under running cold water.
  2. remove peel and discard core.
  3. Cut into cubes and drop into boiling salted water for 5 minutes.
  4. Drain and cool.
  5. Cut nashi in to like sized cubes.
  6. Squeeze over lemon juice and combine with cooked chokos.
  7. Heat oil in wok and stir fry beef for a couple of minutes.
  8. Cook in several batches to allow beef to brown.
  9. Remove beef with a slotted spoon and fry the spring onions, garlic, ginger and macadamias on the same oil and juices for 1 minute.
  10. Combine the water, corn flour soy and chilli sauce and add to the pan along with the beef and stir until thickened.
  11. Add the chokos and nashi, stir just to mix and serve immediately.
  12. Garnish with sesame seeds.

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