Chinese cabbage stir fry with dressed steak

30 Min
4 People
Rating starstarstarstarstar
A healthy Asian vegetable stir fry tossed with sesame oil, served with charred rump steak dressed with lime, ginger and chilli.
1. Boil the kettle. Drain and rinse noodles. Place in a large bowl and cover with boiling water for 1 minute, or until tender. Drain and rinse under cold water. Set aside.

2. Cut broccoli into florets. Roughly slice cabbage. Slice spring onions into 3cm pieces (reserve tops for garnishing). Ribbon carrots using a vegetable peeler. 
Combine 3 tbsp soy sauce, 1 1/2 tbsp sesame oil and 1 1/2 tsp turmeric in a small bowl.

3. Heat a frypan over medium-high heat. Rub steaks with 1 tsp Chinese five spice and 1 tbsp oil. Cook steaks for 3-4 minutes on each side, or to your liking. Set aside on a plate, reserve pan.

4. Peel and grate ginger to yield 1 tbsp, finely chop chilli and move to steaks. Squeeze over 1/2 lime juice (wedge remaining) and 2 tsp soy sauce. Turn steaks until coated. Set aside to rest.

5. Reheat pan with 1 tbsp oil over medium-high heat. Add broccoli, cabbage and spring onions. Stir fry for 2 minutes, or until just tender. Add carrots, noodles and sauce. Cook, tossing, for 1 minute, or until coated.

6. Slice steaks and divide between plates with stir fry. Garnish with spring onion tops. Serve with lime wedges.

Konjac is actually a root vegetable and foods made from Konjac are a good source of fibre and a great low carbohydrate alternative.
Konjac noodles 2 packets (2x 250g)
broccoli 1
Baby wombok cabbage 1/2
spring onions 1/2 bunch
carrots 2
Beef rump steaks 600g
ginger 30g
Red chilli 1
lime 1

From your pantry:
oil (for cooking), Chinese five spice, ground turmeric, soy sauce, sesame oil