This stir-fry is made with marinated, tender steaks, roasted peanuts and fresh corriander and lime. The wilted cabage bulks out the stir-fry and the dish is excellent when served with light vermicelli noodles.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the steak in a shallow dish and pour over the soy sauce and five-spice. Place the cabbage in a colander in the sink. Pour over a kettleful of freshly boiled water, then drain.
Warm a wok or large frying pan and toast the peanuts for 1 minute, or until starting to colour. Set aside. Spray the pan with oil and return to a high heat. Reserving the soy mixture, add the steak to the pan. Sear for 1 minute each side. Remove, set aside on a plate and keep it warm.
Return the pan to the heat; spray with more oil. Add the ginger, chilli, garlic and shallots. Stir-fry for 30-60 seconds. Mix in half the peanuts. Add the cabbage and stir-fry for 4-5 minutes until wilted. Stir in the soy marinade, fish sauce, lime juice and three-quarters of the coriander, chopped. Reserve a handful of leaves for garnish.
Cut the steak into thin strips; add to the stir-fry with any juices. Top with the coriander leaves, remaining peanuts and lime wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,160kJ/ 278kcals |
|---|---|
Fat | 17.2g |
Saturated Fat | 5.92g |
Carbohydrates | 8.4g |
Sugars | 6.3g |
Fibre | 4.6g |
Protein | 22.4g |
Salt | 1.6g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
