Seared Asian-style beef and stir-fried savoy cabbage

Seared Asian-style beef and stir-fried savoy cabbage
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

Mix savoy cabbage with seared steak and Asian ingredients for a quick, easy dinner that’s full of flavour.

Nutrition: per serving

Calories
444kcals
Fat
20.8g (4.8g saturated)
Protein
39.8g
Carbohydrates
19.6g (16.1g sugars)
Fibre
9.7g
Salt
4.3g
Calories
444kcals
Fat
20.8g (4.8g saturated)
Protein
39.8g
Carbohydrates
19.6g (16.1g sugars)
Fibre
9.7g
Salt
4.3g

Ingredients

  • 400g British onglet (also called hanger or skirt) or sirloin steak
  • 2 tbsp soy sauce
  • ½ tbsp sunflower oil, plus extra
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • ½ star anise
  • Thumb-size piece fresh ginger, coarsely grated
  • 1 red chilli, finely sliced
  • 30g unsalted roasted peanuts, roughly chopped
  • 1 small or ½ medium savoy cabbage (outer leaves discarded), shredded, wilted in a colander with a kettle of boiling water and left to steam
  • 1 tbsp fish sauce
  • Juice 1 lime, plus extra wedges to serve
  • Small bunch each fresh coriander and thai basil (or mint), roughly chopped, plus extra to serve

Method

  1. Put the steak in a shallow dish and pour over the soy sauce. Heat a large frying pan or wok over a high heat. Pour in the oil and swirl the pan to coat. Add the onion and stir-fry for 2-3 minutes until softened. Turn the heat to medium and add the garlic, then stir-fry for 1 minute until the raw smell fades – keep it moving or it will burn. Remove the pan from the heat and set aside.
  2. Heat a heavy-based frying pan over a high heat. Remove the steak from the dish (reserve the soy sauce) and rub with oil. When the pan is smoking hot, add the steak and cook for 2 minutes on each side for medium-rare, pressing down to flatten so it crisps and caramelises. Once cooked to your liking, remove to a plate and set aside to rest.
  3. Return the first pan/wok to a high heat and, once the onions sizzle again, add the star anise and ginger, then stir-fry for 2 minutes. Once fragrant, add the chilli and peanuts, then stir-fry until the peanuts start to colour. Add the wilted cabbage and stir-fry for 5 minutes or until the cabbage has coloured a little.
  4. Pour in half the soy sauce from the steaks (discard the rest) and the fish sauce, then squeeze in the lime and cook for 2 minutes. Scatter over the herbs and stir. Taste and season. Divide between 2 plates. Slice the steak and put on top of the stir-fry, pouring any resting juices on top. Serve immediately with lime wedges.

     

delicious. tips

  1. Slice any spare veg you have and add to the stir-fry with the onion in step 1. Sliced mushrooms, carrots cut into batons or broccoli florets would all work well; leafy greens should be added with the cabbage in step 3. Make sure everything is cut and prepped before you start cooking.

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