Asian Steak & Cashew Stir-Fry
A deliciously low-calorie Asian Steak & Cashew Stir-Fry recipe from A Zest For Life Cookbook.
Aberdeen Angus frying steak 300g (11oz)
Chinese five spice powder ½ tsp
Soy sauce 1 tbsp
Savoy cabbage 1 small, cored and finely shredded
Cashew nuts 50g (2oz)
Vegetable oil 4 tsp
Root ginger 2.5cm (1in) piece, unpeeled, grated
Garlic 1 clove, peeled and grated
Shallot 1, peeled and sliced
Dried chilli flakes ½–1 tsp
Thai fish sauce 1 tbsp
Lime 1, juice only
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.