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Sizzling greens with crispy beef

Sizzling greens with crispy beef

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Shredded cabbage is delicious stir-fried, and in this Chinese-inspired recipe it’s perfect – slightly crunchy and toasted at the edges.

Ingredients

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.

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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

Method

Cut the meat into 5cm (2in) 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 5 mins. Finely shred the spring onions. Halve and de-seed the pepper then cut into fine shreds.
Now place a wok over a high heat, without adding any oil at first. As soon as it becomes very hot, add 1tbsp of oil, let it sizzle, then add the meat. Toss and stir-fry it in the oil for about 2 mins until golden and crispy. Remove to a plate with a slotted spoon.
Add the remaining oil, let it sizzle then add the cabbage and red pepper. Stir-fry these over a high heat for about 1 min then add the remaining teriyaki marinade and fry for a further 1 min until the marinade is bubbling and the cabbage is sizzling.
Now return the beef to the pan with the shredded spring onions. Toss everything together for just 30 secs then serve immediately.

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