Asian steak & peanut stir-fry
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I need something quick and satisfying. Fresh steak paired with crunchy cabbage and roasted peanuts creates this amazing texture contrast that keeps me coming back for more. The whole thing comes together in just 20 minutes, making it perfect for those nights when you're short on time but want something genuinely delicious. I love that peanuts pack in protein and healthy fats to keep me fuller longer, and the vibrant mix of soy sauce, ginger, and lime gives it that authentic Asian flavour without any fuss. It's honestly one of the easiest impressive meals I make at home.
Ella x
Ingredients
- 340 gramsfrying steak
- 2 tbspreduced-salt soy sauce
- ½ tspchinese five spice
- 1january king cabbage(quartered, cored and finely shredded)
- 25 gramslove life natural roasted peanuts(chopped)
- 6spray olive oil
- 1 tbspfrozen ginger(Chilli, Garlic and Shallots)
- 1 tbspfish sauce
- 1lime(plus wedges to serve)
- 25 gramsfresh coriander
Detail level
Instructions
- 1
Put the steak in a shallow dish and pour over the soy sauce and five-spice. Place the cabbage in a colander in the sink. Pour over a kettleful of freshly boiled water, then drain.
- 2
Warm a wok or large frying pan and toast the peanuts for 1 minute, or until starting to colour. Set aside. Spray the pan with oil and return to a high heat. Reserving the soy mixture, add the steak to the pan. Sear for 1 minute each side. Remove, set aside on a plate and keep it warm.
- 3
Return the pan to the heat; spray with more oil. Add the ginger, chilli, garlic and shallots. Stir-fry for 30-60 seconds. Mix in half the peanuts. Add the cabbage and stir-fry for 4-5 minutes until wilted. Stir in the soy marinade, fish sauce, lime juice and three-quarters of the coriander, chopped. Reserve a handful of leaves for garnish.
- 4
Cut the steak into thin strips; add to the stir-fry with any juices. Top with the coriander leaves, remaining peanuts and lime wedges.
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