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Wan Ja Shan Organic Tamari

5 from 1 reviews



  • 2 tsp finely grated ginger
  • 2 tsp chili paste
  • 1/4 cup mirin
  • 1.5 lbs.  Beef Round Steak, thinly sliced
  • 2 tbsp peanut oil
  • 1 medium red onion, cut into thin wedges
  • 2 zucchini, halved lengthways, thickly sliced diagonally
  • 1 large carrot, peeled, halved lengthways, thickly sliced diagonally
  • 150g sugar snap peas, trimmed
  • Steamed jasmine rice, to serve
  • 2 spring onions, thinly sliced
  • 1 tsp sesame seeds, toasted


  1. Combine the ginger, chili paste, 1 tbs Wan Ja Shan Organic Tamari and 1 tbs mirin in a shallow glass or ceramic dish. Add the beef and toss to coat. Combine the remaining tamari and mirin in a small bowl.
  2. Heat half the oil in a wok over high heat. Stir-fry beef, in batches, for 2-3 mins or until brown. Transfer to a bowl.
  3. Heat remaining oil in the wok over high heat. Add onion, zucchini and carrot and stir-fry for 3 mins or until softened. Add sugar snap peas and 2 tbs water. Stir-fry for 2 mins or until vegetables are tender.
  4. Return beef to wok. Add the tamari mixture and stir-fry for 2 mins or until heated through. Divide rice among serving bowls. Top with beef mixture, spring onion and sesame seeds to serve.

Keywords: Stir fry, tamari, vegetables