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Peppered ribeye steak with winter stir-fry

Jun Tanaka from Market Kitchen
Jun Tanaka shows that Asian flavours don't have a monopoly on stir-fries

Peppered ribeye steak with winter stir-fry

Method

1. Coat the steak in the crushed peppercorns then cook on a hot griddle for 3 minutes on each side, or until done to your liking. Set aside to rest.

2. Slice the cabbage, onion, carrots, beetroot and pear into equal-sized pieces. Heat a little oil in a wok or frying pan and fry all the vegetables (not the pear) for about 3 minutes - you want them to retain some crunch.

3. Add the pear and balsamic vinegar and toss through. Thinly slice the steak and add to the stir-fry. Serve.

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Serves: 1

Prep: 10 min
Cook: 10 min

Ingredients
1 rib-eye steak
handful Black peppercorns, crushed
1/4 Red cabbage
1/2 red onion
2 small Carrots
1 Beetroot, peeled
1 pear
Olive oil, for frying
1 tbsp Balsamic vinegar