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Ingredients
Method
- 340g frying steak
- 2 tbsp soy sauce
- ½ tsp Chinese five spice powder
- 1 medium leafy cabbage, cored and shredded
- 25g roasted peanuts, chopped
- 1 tsp olive oil
- 1 tbsp each finely chopped ginger, chilli and garlic
- 1 tbsp fish sauce
- 1 lime
- Chopped coriander
- Add the steak to a dish and pour over the five spice and soy sauce. Add the cabbage to a colander in the sink and pour over a kettleful of boiling water, then leave to drain. Warm a wok and toast the peanuts for 1 minute, then set aside. Add the oil to the wok and add the steak to the pan (reserve the marinade) and sear for 1 min each side. Set aside.
- Add the ginger, chilli and garlic to the wok and stir fry for 30 seconds. Mix in about half of the nuts, stir through the cabbage and stir fry for 4 mins to wilt thoroughly. Add the marinade, fish sauce, lime juice and a handful of chopped coriander, then cut the steak into thin strips and add to the pan with any resting juices. Mix well, then serve topped with more coriander and the rest of the peanuts.
20 mins
4 serving
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