Jun Tanaka
from
Market Kitchen
Jun Tanaka shows that Asian flavours don't have a monopoly on stir-fries
Jun Tanaka shows that Asian flavours don't have a monopoly on stir-fries
Peppered ribeye steak with winter stir-fry
Method
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.
Prep:
10 min
Cook: 10 min
Cook: 10 min
Ingredients
1 rib-eye steakhandful 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
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