Directions

1. Put the steak on a plate and sprinkle with five spice powder then drizzle with soy sauce."

2. Put the cabbage into a colander over a large saucepan and pour a kettleful of boiling water over it. Leave to drain.

3. Heat a wok or large frying pan. Add the cashews and toast for a few minutes, stirring, until just turning brown. Tip them out into a small dish.

4. Add 2 teaspoons of oil to the wok and put over a high heat. Add the steak, reserving the marinade. Sear the meat for 1 minute on each side then set aside on a plate and keep warm.

5. Put the pan back on the heat, add the remaining oil along with the ginger, garlic, shallot and chilli flakes. Stir-fry for 30 seconds then add the cabbage and stir-fry for 3 minutes until it starts to soften.

6. Pour in the reserved marinade along with the fish sauce, lime juice and half the herbs. Spoon the cabbage onto a serving platter.

7. Cut the steak into strips and arrange it on top, spooning on the meat juices. Scatter with cashews and the remaining herbs.