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Asian steak & peanut stir-fry
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340g pack 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
Spray olive oil (x 6 sprays)
1 tbsp each Cooks’ Ingredients Frozen Ginger, Chilli, Garlic and Shallots
1 tbsp fish sauce
1 lime, plus wedges to serve
25g pack fresh coriander
1. 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.
2. 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.
3. 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.
4. Cut the steak into thin strips; add to the stir-fry with any juices. Top with the coriander leaves, remaining peanuts and lime wedges.
One of your five a day
Typical values per serving:
This recipe was first published in January 2017.