Nothing like a little spice to warm you up on a cold winters day!
We love using cabbage in our stir-frys for texture and colour, switch up your cabbage to kale for some extra goodness and cold-busting properties.
4 Thin-Cut Aberdeen Angus Beef Sirloin Steaks
1 tsp sesame oil
2 tsp rice wine
1 tbsp soy sauce
1 tbsp cornflour
2 tbsp sunflower oil
1 red onion, finely sliced
2 cloves garlic, finely chopped small piece root ginger, peeled and chopped
200g Waitrose curly kale
¼ tsp crushed chillies
4 tbsp Cooks’ Ingredients Black Bean Sauce
- Remove any fat from the steaks and place in the freezer for 20 minutes to make them easier to slice then cut into thin shreds against the grain. Mix the sesame oil, rice wine, soy sauce and cornflour in a shallow dish and add the shredded steak. Mix well and leave to marinate for 10 minutes.
- Heat half the oil in a frying pan or wok. Add the beef and stir-fry for about 3 minutes until browned. Remove with a slotted spoon and keep warm.
- Wipe the pan and add the remaining oil. Heat through then add the onion, garlic and ginger. Fry for a minute then add
the kale and chillies and stir-fry for 2–3 minutes until wilted. Return the beef to the pan and add the black bean sauce. Fry together for a minute then serve with boiled rice.
If you liked this recipe, we highly recommend taking at look at the Waitrose Recipe site for more inspiration. There are thousands the whole family would love!