Asian steak & peanut stir-fry

Name: Asian steak & peanut stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 340 g essential Waitrose Frying Steak; 2 tbsp reduced-salt soy sauce; ½ tsp Chinese five spice; 1 January King Cabbage, quartered, cored and finely shredded; 25 g Love Life Natural Roasted Peanuts, chopped; 6 Spray olive oil; 1 tbsp each Cooks’ Ingredients Frozen Ginger, Chilli, Garlic and Shallots; 1 tbsp fish sauce; 1 lime, plus wedges to serve; 25 g fresh coriander

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.

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Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

340g essential Waitrose Frying Steak
2 tbsp reduced-salt soy sauce
½ tsp Chinese five spice
1 January King Cabbage, quartered, cored and finely shredded
25g Love Life Natural Roasted Peanuts, chopped
6 Spray olive oil
1 tbsp each Cooks’ Ingredients Frozen Ginger, Chilli, Garlic and Shallots
1 tbsp fish sauce
1 lime, plus wedges to serve
25g fresh coriander

Method

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.