As we are away on holiday (Norfolk) next week it makes sense to use up everything in the fridge. No veg box this week so we just had a small head of pointed cabbage in the fridge. Along with a piece of steak from the freezer (left over from the Beef Stroganof a few weeks ago) I had enough for a tasty supper.
Ingredients (for 2)
1 piece of frying steak (sliced into strips)
1 head of pointed cabbage (or a small Savoy, or a bag of spinach, kale or spring greens) coarsely chopped.
1 onion (sliced)
1 clove garlic (chopped)
1 thumb sized chunk of ginger (cut into matchsticks)
1 tablespoon vegetable oil
1 star anise
2 tablespoons of soy sauce
1 tablespoon of Thai sweet chilli sauce
3 tablespoons of black bean sauce (or oyster sauce)
a splash or two of water
Heat a wok still hot and add the oil. Add the garlic, star anise and ginger then the onions and stir fry briefly. Add the steak and stir fry for a few minutes. Add the cabbage and briefly stir fry again. Add the soy, chilli, black bean sauce and the water. Stir fry to coat the meat and cabbage.
Serve with rice or noodles dressed with sesame oil and a glass of cold beer.