This works with any variety of cabbage but I like Savoy the best.
Asian Seared Steak with Stir-fried Savoy Cabbage
1 large organic sirloin steak
2 tbsp soy sauce
½ tbsp sesame oil, plus extra
1 onion, sliced
2 garlic cloves, sliced
1 red chilli, finely chopped
½ star anise
Thumb-size piece fresh ginger, grated
¼ of a medium savoy cabbage (outer leaves discarded), shredded
1 tsp fish sauce
Juice 1 lime, plus extra wedges to serve
Small bunch each fresh coriander and Thai basil (or mint), roughly chopped, plus extra to serve
Put the steak in a shallow dish and pour over the soy sauce. Heat a large frying pan or wok over a high heat. Pour in the oil and swirl the pan to coat. Add the onion and stir-fry for 2-3 minutes until softened. Turn the heat to medium and add the garlic, ginger and chilli, then stir-fry for 1-2 minutes – keep it moving or it will burn. Add the star anise and the cabbage and stir-fry for 5 minutes or until the cabbage has coloured a little.
Meanwhile, heat a heavy-based frying pan over a high heat. Remove the steak from the dish (reserve the soy sauce) and rub with oil. When the pan is smoking hot, add the steak and cook for 2 minutes on each side for medium-rare, pressing down to flatten so it crisps and caramelises. Once cooked to your liking, remove to a plate and set aside to rest.
Add the soy to the cabbage along with the fish sauce, then squeeze in the lime and cook for 2 minutes. Scatter over the herbs and stir. Taste and season. Add more sesame oil to taste. Divide between 2 plates. Slice the steak and put on top of the stir-fry, pouring any resting juices on top. Serve immediately with lime wedges.