Sizzling greens with crispy beef
Shredded cabbage is so quick to cook simply steamed or tossed with a bit of butter. It's also delicious stir-fried, and in this Chinese-inspired recipe it's perfect – slightly crunchy and toasted at the edges.
225g (8oz) rump steak
6tbsp teriyaki marinade, such as Kikkoman's
1tbsp cornflour
2tbsp sesame seeds
50g (2oz) salad onions, preferably baby red salad onions
1 large red pepper
2tbsp groundnut oil or other flavourless vegetable oil
150g (5oz) Savoy cabbage or spring greens, coarsely shredded
1. Cut the meat into 5cm long fingers then cut diagonally into thin strips. In a small bowl toss the meat with half the teriyaki marinade then add the cornflour and sesame seeds and stir until the meat is evenly coated. Set aside for 5minutes. Finely shred the spring onions. Halve and de-seed the pepper then cut into fine shreds.
2. Now place a wok over a high heat, without adding any oil at first. As soon as it's very hot, add 1tbsp of oil, let it sizzle, then add the meat and toss it and stir-fry it in the oil for about 2minutes until golden and crispy. Remove to a plate with a slotted spoon.
3. Add the remaining oil, let it sizzle then add the cabbage and red pepper. Stir-fry these over a high heat for about 1minute then add the remaining teriyaki marinade and fry for a further 1minute until the marinade is bubbling and the cabbage is sizzling.
4. Now return the beef to the pan with the shredded spring onions. Toss everything together for just 30seconds then serve immediately.
Top tip: Try using 75g (3oz) of cabbage mixed with 75g (3oz) finely sliced and shredded purple sprouting broccoli.
If you can't find teriyaki marinade use dark soy sauce with 1 sliced clove of garlic and 1tsp grated fresh root ginger.
The stir-fry also works well with shredded pork fillet or duck breast.
