This stir fry is perfect for a delicious, easy-to-make dinner or side dish.
Asian Beef and Cabbage Stirfry
2 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
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.