450g minute, sirloin or rump steaks, cut into 10cm strips
1-2 tablespoons sunflower oil
2 garlic cloves, peeled and finely chopped
1 x 5cm piece fresh root ginger, peeled and finely chopped
½ bunch spring onions, finely chopped
1 teaspoon Chinese five-spice powder
225g Savoy cabbage or spring greens, finely shredded
100g sugar snap peas
Freshly milled black pepper
4 tablespoons soy sauce
5 tablespoons clear honey
4 tablespoons pineapple juice
Juice of 1 lime
25g toasted cashew nuts, to garnish
Method
Heat the oil in a large non-stick wok or frying pan and stir-fry the beef strips for 1-2 minutes with the garlic, ginger, spring onion and five-spice powder.
Add the savoy cabbage or spring greens and sugar snap peas. Stir-fry for 1-2 minutes. Season and reduce the heat.
In a small bowl mix together the soy sauce, honey, pineapple and lime juice. Add to the pan with the cashew nuts and heat for 2-3 minutes.
