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Heat the oil in a large non-stick wok or frying pan and stir-fry the beef strips for 1-2 minutes with the garlic, ginger, spring onion and five-spice powder.
Add the Savoy cabbage or spring greens and sugar snap peas. Stir-fry for 1-2 minutes. Season and reduce the heat.
In a small bowl mix together the soy sauce, honey, pineapple and lime juice. Add to the pan with the cashew nuts and heat for 2-3 minutes.
Serve with egg-fried rice or noodles.
450g/1lb minute, sirloin or rump steaks, cut into 10cm/5inch strips
15-30ml/1-2tbsp sunflower oil
2 cloves garlic, peeled and finely chopped
1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
½ bunch spring onions, finely chopped
5ml/1tsp Chinese five-spice powder
225g/8oz Savoy cabbage or spring greens, finely shredded
100g/4oz sugar snap peas
Freshly milled black pepper
60ml/4tbsp soy sauce
75ml/5tbsp clear honey
60ml/4tbsp pineapple juice
Juice of 1 lime
25g/1oz toasted cashew nuts, to garnish
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