500g rump steak - cut into 10cm strips
2tbsp sunflower oil
2 cloves garlic - finely chopped
5cm piece fresh root ginger - peeled and finely chopped
½ bunch spring onions - finely chopped
1 Savoy cabbage or spring greens - finely shredded
100g sugar snap peas
1tsp Chinese five-spice powder
4tbsp soy sauce
5tbsp clear honey
Juice of 1 lime
25g cashew nuts – toasted
Preparation time: 10 minutes
Cooking time: 10 minutes
Heat the oil in a large non-stick wok or frying pan.
Add rump strips, garlic, ginger, spring onion and five-spice powder - stir fry for 1-2 minutes.
Add the Savoy cabbage / 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 and lime juice. Add to the pan with the cashew nuts and heat for 2-3 minutes.
Serve with rice or noodles.