Fresh coriander and mint leaves 25g (1oz), roughly chopped
Put the steak on a plate and sprinkle with five spice powder then drizzle with soy sauce.
Put the cabbage into a colander over a large saucepan and pour a kettleful of boiling water over it. Leave to drain.
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.
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.
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. Pour in the reserved marinade along with the fish sauce, lime juice and half the herbs.
Spoon the cabbage onto a serving platter. Cut the steak into strips and arrange it on top, spooning on the meat juices. Scatter with cashews and the remaining herbs.
This could be made with strips of chicken instead of steak. Use January King or Sweetheart cabbage for a change and roasted peanuts instead of cashews.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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