Pointed cabbage from the wok with steak strips

Name: Pointed cabbage from the wok with steak strips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head pointed cabbage (about 500 g); 2 Carrots; 250 g green asparagus; 1 Onion; 500 g Rump steak; 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Sesame Oil; 1 TABLESPOON Sesame seed; 7-10 Tbsp Sambal Oelek and soy sauce

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head pointed cabbage (about 500 g)
2 Carrots
250 g green asparagus
1 Onion
500 g Rump steak
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Sesame Oil
1 TABLESPOON Sesame seed
7-10 Tbsp Sambal Oelek and soy sauce

Directions

1
Clean the cabbage, quarter it, remove the stalk. Cut cabbage into pieces, wash and drain. Peel, wash and cut carrots into sticks. Wash asparagus, cut off woody ends. Cut asparagus into diagonal slices. Peel onion and cut into slices. Dab meat dry and cut into strips.
2
Heat sunflower oil in a wok. Sauté the meat in it, remove. Add sesame oil to the frying fat. Add carrots, onion and sesame seeds and fry for approx. 4 minutes. Add asparagus and cabbage and fry. Add meat to vegetables and season with Sambal Oelek and soy sauce. Basmati rice tastes good with it