Thai cabbage salad
Preparation: 15 minutes Cooking: 10 minutes Serves: 4 Ingredients 500g beef steak, thinly sliced. 2 tbsp peanut oil
1⁄2 Chinese cabbage, thinly shredded 1 Lebanese cucumber, de-seeded, sliced 1 pear, finely sliced 2 spring onions, thinly sliced diagonally 125g bean sprouts 4 tbsp rice vinegar 1 tbsp sugar
1⁄2 tsp light soy sauce 1 clove garlic, finely chopped 1 small red chilli, deseeded, finely chopped 1 tbsp coriander leaves 60g crushed peanuts
In a hot wok, stir-fry beef strips in small batches. Keep warm. Place shredded cabbage in a large bowl with cucumber, pear, spring onions and bean sprouts. Combine oil, vinegar, sugar, soy, garlic and chilli. Pour over vegetables. Mix well and marinate 15 minutes. Mix through beef strips. Top with coriander leaves and crushed peanuts.