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- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 1
Jun Tanaka shows that Asian flavours don't have a monopoly on stir-fries
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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
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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