Seared Asian-style beef and stir-fried savoy cabbage
- February 2016
- Serves 2
- Hands-on time 30 min
Mix savoy cabbage with seared steak and Asian ingredients for a quick, easy dinner that’s full of flavour.
- Dairy-free recipes
- 20.8g (4.8g saturated)
- 19.6g (16.1g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
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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