A super-simple low-carb lunch or dinner option. We jam-packed this beef and Savoy cabbage dish with glorious Savoy cabbage to get that all-important fibre. The roasted sesame oil drizzled over at the end is the key to bring it all together.
- 300g lean beef steak (weight after trimming fat)
- salt and freshly ground black pepper
- 1 ½ TB olive oil
- 330g Savoy cabbage, thinly sliced
- 2 cloves garlic, peeled and finely chopped
- 1 tsp fresh ginger, peeled and grated
- 200g warm beef stock
- 2 tsp rice wine vinegar
- 2 TB dark soy sauce
- 2 tsp roasted sesame oil
- chopped coriander, to garnish
- Pat the steak dry with kitchen paper and lightly season with salt and freshly ground black pepper. Slice into thin strips. (Most UK stores sell beef ‘stir-fry’ strips, which are lean and will work just as well.)
- Heat one tablespoon olive oil in a large pan and fry the steak strips over high heat until caramelised on the outside. Remove and set aside on a plate. (Remove the fried steak strips using tongs or a slotted spoon, leaving the juices and oil the pan.)
- Add the remaining half tablespoon olive oil to the same pan and add the cabbage, garlic and ginger. Toss well to coat the cabbage evenly in the mixture and cook for 2-3 minutes, stirring continuously.
- Add the beef stock and increase the heat to high. Cook uncovered, stirring occasionally until all the stock cooks down and evaporates.
- Stir in the rice wine vinegar and soy sauce and return the beef strips (as well as any resting juices) to the pan. Mix well to combine and allow the beef strips to gently heat through.
- Drizzle the sesame oil over the mixture, combine well and divide between two warm bowls. Garnish with chopped coriander.