Asian Beef and Cabbage Stirfry
Recipe Information
This stir fry is perfect for a delicious, easy-to-make dinner or side dish.
Serves: 4 people | Prep time: 15 minutes | Cooking time: 15 minutes
Chinese | Main | Side
Ingredients
- 2 x 283g packs Ashfield Rump Steaks
- ½ Savoy Cabbage
- 1 large Red Onion
- 1 large Green Chilli
- 3 cloves Garlic
- 30g piece of peeled fresh Ginger
- 50ml Asia Soy Sauce
- 15ml The Pantry Lime Juice
- 30ml Rapeseed Oil
- Sea Salt and Black Pepper
Method
- Thinly slice the steak, discard any fat and season with some salt and black pepper.
- Shred the Savoy cabbage.
- Peel, halve and thinly slice the red onion.
- Halve the chilli lengthways and thinly slice with the seeds.
- Peel and finely chop the garlic and grate the fresh ginger.
- In a large wok, heat the oil until hot, then add the steak and fry for a few minutes to seal.
- Add the onion, cabbage, garlic and chilli, and stir fry for about 5 minutes.
- Then add the ginger and cook for a further couple of minutes.
- Add the soy sauce and the lime juice.
- Cook stirring for 4 minutes – then serve.
- Great with either rice or noodles.